Venison and Redcurrant Casserole

1. 1

   This casserole is best cooked in a cast-iron casserole dish, which will transfer from stovetop to oven.

2. 2

   Heat some olive oil and seal the meat over a medium heat, there is no need to have the oil smoking hot.

3. 3

   Add onions to pan and sweat for about 5 minutes, add mushrooms and thyme and cook for a further couple of minutes.

4. 4

   Add redcurrants, stock redcurrant jelly, and wine - bring to the boil and then return the meat.

5. 5

   Cover the casserole and cook for 1 hour 45 minutes.

6. 6

   Remove lid and taste to check how tender the meat is - different cuts of meat can vary considerably in their cooking times.

7. 7

   The casserole will happily cook for a further hour or so.

* Per serving · 4 servings · Values may vary.

No additional tips available.