Venison Casserole

1. 1

   Turn on the oven to 170c.

2. 2

   Melt half the butter in a large lidded casserole.

3. 3

   Fry the finely diced onion, celery and garlic until softened.

4. 4

   Add the mushrooms (halved or quartered), borlotti beans and carrots and fry for a further two minutes.

5. 5

   Add the flour and stir until the butter is absorbed by the flour and the contents of the pan are coated, cook for another two minutes.

6. 6

   Add the red wine, chopped herbs, bay leaf, redcurrant jelly and crumble in the stock cube, add salt and pepper to taste, stir well leave to simmer.

7. 7

   Melt the remaining butter in a small frying pan and brown the cubed venison, this should be done as briefly as possible so that the meat does not lose it's tenderness.

8. 8

   Add the meat to the casserole, put the lid on and place in the middle of the oven.

9. 9

   After half an hour turn the oven down to 130c and leave to cook for 2-3 hours, check periodically and add more water if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.