Venison casserole with cranberries
prep time: 15 mins
cooking time: 1 hr 45 mins
serves: 2
season: Winter
ingredients
250g organic venison diced
20g extra virgin olive oil
15g butter
80g peeled and diced carrots
110g peeled button onions
50g chopped celery
1 organic bay leaf
60g organic cranberries
15g organic redcurrant jelly
150ml chateau de leoube red wine
250ml organic white chicken stock
18g organic flour
1. Preheat the oven to 160ºC fan oven / 170ºC gas mark 3. Season the diced meat with salt, pepper and flour, removing any excess and saving it.
2. Add the oil to a frying pan and when hot, slowly add batches of the meat, turning them until golden brown. Remove them with a large slotted spoon and set aside.
3. Add butter to the frying pan and add carrots, celery, thyme, a bay leaf, and cook for 5 minutes until golden. Add the onions and cook for a further 4-5 minutes, add the left-over flour and allow to cook out for two minutes.
4. Return the venison to the pan adding red wine, stock, red currant jelly and cranberries. Turn up the heat and bring to the boil, then reduce heat and simmer for 2-3 minutes.
5. Pour into a casserole with a secure lid and place into the oven for 1 hour 45 minutes.
6. Remove bay leaf before serving; celeriac mash and purple sprouting broccoli would make good accompaniments.
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