Ingredients (serves 2-4):
- 500g of venison – cut up into chunks
- 2 leeks – sliced
- 2-3 sticks of celery – sliced
- 1 onion – sliced
- 1 clove of garlic – crushed
- 1 tablespoon of redcurrant jelly
- 1 large glass of red wine
- Some plain flour
- 250ml of beef stock
- 1 teaspoon of dried thyme
Heat the oven up to 180 degrees C. Fry the leek, celery, onion and garlic for 3 or 4 minutes in some olive oil and/or butter then set to one side. Put 3 or 4 tablespoons of flour into a bowl and add some salt and pepper, mix well, then turn the venison around in the flour until evenly coated. Cook the venison in the pan after adding a little more butter until golden brown all over. The flour protects the venison from going tough during cooking. Remove the venison from the pan, leaving any juices behind. Add the wine, jelly and thyme to the pan and simmer for a few minutes, making sure you remove any of the meat juices and bits from the bottom of the pan and incorporate them into the sauce. Pour in the beef stock, stir well and simmer for a further couple of minutes. Transfer the veg, meat and sauce to an oven dish and give it a quick mix then season well with salt and pepper. Put the oven dish into the oven for 1 to 2 hours dependant on the temperature of your oven, until the venison is nice and succulent. Serve up with mashed potato!
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