1 hour 45 mins
Braised venison, slowly cooked and spooned over mash to warm you up after a day out stalking!
2 Large carrots, chopped
2 red onions, chopped
2 tbsp olive oil
1 Clove garlic, crushed
1kg Venison chunks (cut from rump or shoulder)
5 tbsp Plain flour
Salt and pepper
2 tbsp redcurrant jelly
500ml Red wine
500ml Beef stock
2 Sprigs thyme
1 Bay leaf
1. Heat the oven to 180C. At the same time, heat the olive oil in a casserole pot to a high heat and then cook the carrots for approximately 5 mins or until golden. Now add the garlic and cook for a further minute. Remove the cooked vegetables and place to one side.
2. Mix the flour with salt and pepper to season. Coat the venison chunks in the seasoned flour (use a plastic bag to ensure its all fully coated). Add more oil (or butter) to the casserole pot and fry the venison (high heat), stirring continuously to ensure an even cook until browned. Once cooked set aside with the vegetables.
3. Now add the redcurrant jelly and wine to the pot, bring to the boil, and make sure you mix the remains of the venison stuck to the pot into the mix. Add the stock thyme, bay leaf, venison and carrots and broccoli. Bring to the boil before covering and transferring to the oven. Cook for about 1 hour.
4. After one hour check for tenderness and seasoning. Put back into the over for a further 30 minutes. During that time boil some new potatoes and then turn into a mash.
5. Plate the mash and then spoon a good serving of the braised venison over the top.