Serves 4-6
Ingredients
½ tbsp olive poil
25g butter
1 onion diced
2 garlic cloves crushed
1 packet of lardons
250g chestnut mushooms or button mushrooms
1kg haunch or shoulder of venison diced
⅓ bottle of red wine
300ml beef stock
2 tbsp redcurrant jelly
salt & pepper to season
30g cornflour
Method
Preheat over to 150c/300f
Place butter and oil into an ovenproof casserole dish with a lid and soften the onions.
Add the garlic, lardons and mushrooms and cook for a couple of minutes
In a separate frying pan brown off the venison, a few pieces at a time and add to the casserole
Add the stock, redcurrant jelly, wine and season with salt and pepper
Bring to the boil, stirring well. Put the lid on the casserole and transfer it to the oven for 90 minutes
Remove the casserole from the oven, mix the cornflour with 2 tbsp’s water to make a paste.
Put the casserole on the hob on a low heat and add a little of the cornflour paste to thicken the gravy. Continue adding until you are happy with the consistancy
Serve with green beans or asparagus and baked potatoes
Ridware Hall 