Venison stew

• carrots↗2

  roughly chopped

• turnip140g g

  or swede, roughly chopped

• onions↗2

  roughly chopped

• celery sticks↗3

  roughly chopped

• olive oil↗

  and butter, for frying

• garlic clove↗1

  crushed

• boned leg or shoulder of venison↗1kg kg

  cut into large chunks (or buy ready-cubed venison for stewing)

• plain flour↗5 tbsp tbsp

  seasoned with salt and pepper

• redcurrant jelly↗2 tbsp tbsp

  (or rowan or hawthorn jelly)

• dry red wine↗450ml ml

  (Rioja is good)

• beef stock↗450ml ml
• thyme sprigs↗2
• bay leaf↗1

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.

2. 2

   Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.

3. 3

   Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.