Venison Casserole

Whilst we are trying to reduce the meat we eat, we have concluded as a family that venison bought from the local butcher was better than intensively farmed 'cheap' meat.  And it was filled out with lots of veg.

Serves 4

500g braising venison
500g mushrooms
1 large onion, peeled and diced
1 large carrot, peeled and cut into bite sized pieces
1 stick of celery, peeled and cut into bite sized pieces
1 large clove of garlic, peeled and crushed
2 tbsp olive oil
3 tbsp plain flour
1tbsp redcurrant jelly
250ml red wine
250ml recently boiled water
1 organic beef stock cube, crumbled

Pre-heat oven to 180C.

Heat 1 tbsp oil in a sauce pan and fry the onion until starting brown.  Add the celery, carrot, and garlic. Stir, and then gently fry for a minute or two.  Transfer to a casserole dish.

Toss the venison in seasoned flour then brown, in batches if necessary, in another tablespoon of oil.  Add the red wine and scrape as much of the browned flour off the bottom of the pan.  Add the rest of the ingredients, bring to the boil then pour over the vegetables in the casserole dish.

Cover the casserole dish and place in the preheated oven for 1.5h or the venison and vegetables are tender.

Serve with leafy greens and mashed potato.

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