Winter Warmer – Venison Casserole

• 1kg (2lb 4oz) diced venison (from your local farm shop)
• 2tbsp oil
• 25g (1oz) butter
• 1 large onion
• 1 swede
• 2 carrots
• 2 garlic cloves, crushed
• 100ml (4fl oz) red wine
• 500ml (18fl oz) beef stock
• 5 sprigs fresh thyme
• 1 sprig rosemary
• 1tbsp redcurrant jelly
• Juniper berries 6-8
1. Heat the oil in a large saucepan, brown the meat in batches, remove from the pan and set aside.
2. In the same pan, melt the butter then add the onion, swede and carrots, cook until softened and lightly browned. Add the garlic and juniper berries and cook for another 2 minutes, stirring often.
3. Now add the wine to the pan, let it bubble for a minute, then add the stock along with 100ml (4fl oz) water. Return the meat to the pan, add the thyme, rosemary, bring to the boil and reduce to a simmer. Allow to cook for a further 3 hours or until tender. Stir in the redcurrant jelly to the pan for the last 5 to 10 minutes of cooking time. Check the seasoning before serving.

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