Ingredients

  • 2 carrots, roughly chopped
  • 140g turnip, swede, roughly chopped
  • 2 chopped onions
  • 3 celery sticks roughly chopped
  • Olive oil and butter for frying
  • 1 clove of garlic, crushed
  • 1 kg boned shoulder or leg of venison. Cut into large pieces (or buy ready-cubed for stewing).
  • 5 tbsp plain flour, season with salt and pepper
  • 2 tbsp redcurrant jelly, rowan jelly or hawthorn jelly
  • 450ml dry red wines (Rioja is good).
  • Stock of 450ml beef
  • 2 Thyme sprigs
  • 1 bay leaf

Method

  • STEP 1Pre heat oven to 180C/fan 160C/gas 4. For 4-5 minutes, fry the vegetables in butter and a little oil in a heavy-based saucepan. Add the garlic to the pan and cook for another minute.
  • STEP 2Place the venison in a bag and coat it with seasoned flour. Then, add a little butter and oil to a large pan. Once the venison is browned, continue to fry it on high heat, stirring every now and again. Cook in batches, if necessary. Place the vegetables in a bowl.
  • STEP 3Bring the redcurrant jelly, wine, and stock to the saucepan. Stir occasionally, making sure to scrape up any bits stuck to the bottom. The stock should be added. Next, add the bay leaf, thyme and meat. Bring to a boil. Season with salt and pepper if desired. Cover the pan and bake in the oven for approximately 1 1/2 hours or until tender. Check the seasoning and remove from the oven.