-
1
Preheat the oven to gas 3 / 170C / 325F or set a slow cooker / crockpot on high
-
2
Season the flour with salt & pepper then toss the venison in the flour.
-
3
Melt the sunflower spread in a frying pan and brown the diced venison.
-
4
Don't cook it right through
-
5
Remove the venison from the pan and put it into a large casserole dish or slow cooker.
-
6
Put the pan back on the stove
-
7
Layer the onion on top of the venison in the casserole dish, then the butternut squash / sweet potato then the apple
-
8
Pour the cider into the frying pan.
-
9
Bring it to the boil then stir in the cinnamon, worcestershire sauce & maple syrup and take off the heat
-
10
Pour into the casserole dish, put the lid on and cook for 2.5 - 3 hours in the oven or for 4 - 5 hours on high in the slow cooker, adding the peas in the last 20 minutes of cooking
-
11
Let stand 10 minutes then toss very gently to mix before serving
-
12
To thicken the gravy, strain the liquid into a saucepan and boil.
-
13
Add 2 tsp gravy granules or 2 tsp cornflour mixed with 1 tbsp cold water into the pan and stir.
-
14
Keep stirring throughout to avoid clumping
-
15
Add the gravy back into the casserole and serve with crusty bread or seasonal vegetables
-
16
*Bisto Original Gravy Granules in the brown cardboard rectangular box is dairy, egg and soy-free with but contains wheat which is a shame as the main ingredient is potato starch.
-
17
Bisto Best Gravy in the glass jars are free from gluten, dairy and egg but contain soya lecithins.
-
18
There are other free-from gravy granules available such as the Kallo brand that are also gluten-etc-free
