Venison Casserole

Heat 2 tbsps olive oil in a frying pan, fry the bacon and remove it to a warm casserole dish. Dust the venison in seasoned flour, brown on all sides and add to the bacon.

Fry the vegetables for 5 minutes or until golden. Put in the garlic and fry for 1 more minute, then add to the venison and bacon.

Put the red wine, stock, thyme and bay leaf into the empty frying pan. Bring to the boil and pour into the casserole.

Season and cover, then cook in the oven for 1½ to 2 hrs at 150oC (checking the liquid level once or twice) until the venison is tender.

Remove from the oven, stir in the redcurrant jelly, and serve with mashed potato and steamed green vegetables.

Delicious and warming!

Ingredients

• 1lb diced venison
• 4oz diced bacon
• 2 carrots, thickly cut
• 1 large onion, thickly cut
• 2 celery sticks, thickly cut
• 1 chopped garlic clove
• 200ml red wine
• 200ml beef stock
• 1 sprig thyme
• 1 bay leaf
• 1 tbsp redcurrant jelly
• Olive oil
• Plain flour
• Salt and pepper

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