Ingredients:
- 1 tbsp olive oil
- 25g butter
- 2 onions diced
- 4 garlic gloves, crushed
- 4 rashers smoked bacon, chopped
- 500g chestnut mushrooms, halved
- 2.5 kg diced venison
- 1/2 bottle red wine
- 400 ml water
- 2 beef stock cubes
- 3 tbsp redcurrant jelly
- salt and pepper
- 50g cornflour
- purrent redcurrants (decoration)
To serve:
- new potatoes
- wilted spinach
Method:
- Pre-heat the oven 150°c
- On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned
- Add the garlic, bacon and mushrooms and cook for a further minute
- In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper
- Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven – cook for 90 minutes
- Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as it need to thicken the sauce – add a little at a time if you are not sure how much you will need
- Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened – this will take about five minutes
- Serve with new potatoes and wilted spinach. Decorate each plate with a bunch of fresh redcurrants