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Ingredients
- 2 carrots, roughly chopped
- 1 c. roughly chopped turnips
- 2 roughly chopped onions
- 3 roughly chopped celery sticks
- Olive oil and butter, for frying
- 1 garlic clove, crushed
- 2 lbs. boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
- 5 tbsps. plain flour, seasoned with salt and pepper
- 2 tbsps. red currant jelly
- 2 c. dry red wine
- 2 c. beef stock
- 2 thyme sprigs
- 1 bay leaf
Details
Adapted from theshootingroom.com
Preparation
Step 1
Heat oven to 350°F. Fry the vegetables in a little oil and butter in a heavy-based casserole for four to five minutes until golden. Tip in the garlic and fry for a further minute, then set aside. Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan — cook in batches if necessary. Set aside with the vegetables. Add the red currant jelly and wine to the pan, and bring to the boil. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season to taste and bring to a boil. Cover and transfer to the oven for about one-and-a-half hours or until tender. Remove from the oven and check the seasoning.
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