Warming Venison Stew
By: Paul Storey
Published: Monday, December 8, 2014 - 1:40pm

Ingredients




70g Swede, roughly chopped
1 Onion, roughly chopped
2 Celery sticks, roughly chopped
1 Galic clove, crushed
500g Venison, diced
3tbsp Plain Flour, with salt and pepper
1tbsp Redcurrant jelly
400ml Beef Stock
Red Wine 1 large glass (I used Rioja)
Rosemary, handful

Preparation

1 Heat oven to 180C/fan 160C/gas 4. 2 Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until starting to soften and go golden. Tip in the garlic and fry for a further min, then set aside. 3 Put the venison into a plastic bag with seasoned flour and shake to coat. 4 Add a little more oil and butter to the pan, then fry the venison over a high heat until well browned. Set aside with the vegetables. 5 Add the redcurrant jelly and wine to the pan and bring to the boil and scrape up all the good bits stuck to the bottom of the pan. Add the stock and rosemary and return the meat and vegetables. 6 Cover and transfer to the oven for at least 1 ½ hours. 7 Remove from the oven and serve with mashed potatoes made your usual way.