Ingredients
- 2 carrots , roughly chopped
- 140g turnips or swede, roughly chopped
- 2 onions , roughly chopped
- 3 celery sticks, roughly chopped
- olive oil and butter, for frying
- 1 garlic clove , crushed
- 1kg boned leg or shoulder of venison , cut into large chunks (or buy ready-cubed venison for stewing)
- 5 tbsp plain flour , seasoned with salt and pepper
- 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
- 20 juniper berries
- 750ml dry red wine
- 250ml beef stock
- 700ml port
- 2 thyme sprigs
- 1 bay leaf
Method:
- 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.
- 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.
- Add the redcurrant jelly and half the wine and port 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 1 hour.
- Turn the oven down to 120C, ensuring the meat is still covered in liquid. If it is not, top up with a mix of wine and port.
- After a further 3 hours it will be ready to serve, but if you have the time keep it in the oven.
- Turn the oven down again to 80-100C (bottom oven of an Aga, or warming oven temperature), where it can stay. Make sure it does not dry out, keep adding equal volumes of red wine and port.
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