Venison Casserole
Serves 4
1kg / 2lb venison (haunch), diced into 1” cubes
2oz dripping
2 onions, chopped
2 cloves garlic, finely chopped
3 carrots, diced
2oz bacon, diced
1tbs flour (to thicken)
½ pt red wine
½ pt beef stock
Bouquet garni
1 tbs rosemary, chopped
½ tsp allspice
2tbs redcurrant jelly
Salt and black pepper to taste
- Heat half the dripping in a large casserole and brown the venison all over.
- Remove, add the remaining dripping and gently sauté the onions, garlic, carrots and bacon.
- Return the venison to the pan and stir in the flour. Cook for 1 minute.
- Add the red wine, beef stock, bouquet garni, rosemary and allspice, and bring to the boil. Simmer gently, covered, for 1 hour until the meat is tender.
- Add the redcurrant jelly about 10 minutes before serving, and season with salt and freshly ground black pepper.
