This venison dish is a perfect choice for the autumnal season, packed in a casserole with berries, carrots and red wine.
SERVES 4
- 600g venison shoulder, diced
- ΒΌ bottle dry red wine, such as a Rioja
- 2 small onions, diced
- 3 carrots, diced
- 3 celery sticks, diced
- 1 clove of garlic, minced
- 400ml game stock (or alternative)
- 100g berries, such as brambles
- 4 tbsp plain flour, seasoned with salt and pepper
- 2 tbsp olive oil
- 4 thyme sprigs
- 2 sage leaves
- 2 rosemary sprigs
- 2 tbsp rowan or apple jelly
METHOD
1. Preheat the oven to 180C/fan 160C/gas 4.
2. Place all the vegetables into a heavy cast-iron casserole dish, and gently fry on the hob for a few minutes in the olive oil.
3. Coat the diced venison in the flour mixture, then add to the pot. Turn up the heat and fry until lightly browned. Place the veg and venison on a plate, and set aside.
4. Deglaze the pot by pouring the wine and stock into a hot pot and loosen off the bottom with a wooden spoon.
5. Place the venison and vegetables back into the pot, then add the jelly and herbs. Bring to the boil, then cover and transfer the casserole to the oven for about 2 hours or until tender.
6. Serve with boiled or mashed potatoes.