Venison casserole

Yield: 6 servings

Measure Ingredient
225 grams Onion; finely chopped
225 grams Button onions or shallots; peeled
900 grams Stewing venison; diced into 4cm
\N \N ; cubes
\N \N Salt and pepper
25 grams Plain flour
5 tablespoons Oil
4 \N Cloves garlic; crushed
30 millilitres Tomato paste
125 millilitres Red wine vinegar
75 cloves Red wine
30 millilitres Redcurrant jelly
4 \N Bayleaves
3 teaspoons Coarsely ground black pepper
6 \N Cloves garlic
600 millilitres Beef stock; up to 900
900 grams Mixed root vegetables ie carrots; parsnips, celeriac
\N \N Fresh thyme for garnish

Toss the diced meat in a little seasoned flour. Heat 45ml of oil in a large, deep, flameproof casserole and brown the meat well, in small batches, remove and set aside.

Wipe out the pan, heat the remaining oil and fry the button onions for 4-5 minutes or until golden. Drain and set aside.

Add the chopped onion and crushed garlic to the pan, cook stirring for 5-7 minutes or until soft and golden.

Add the tomato paste and cook for a further 2 minutes.

Add the vinegar and wine and bring to the boil for around 10 minutes. Add the redcurrant jelly, thyme, bayleaves, pepper, cloves and meat to the pan.

Add enough stock to cover the meat, bring back to the boil, cover and cook at 180C/350F/gas 4 for 1-11/2 hours or until the meat is tender. Meanwhile cut the root vegetables into chunks and add to the meat and cook for a further 30 minutes, or until vegetables are tender.

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Carlton Food Network

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