Venison and red wine casserole

Name: Venison and red wine casserole
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: European, British
Ingredients: 2 tbsp plain flour; 900g diced venison; oil for frying, e.g. vegetable or sunflower; 1 large onion, finely sliced; 3 carrots, peeled and finely diced; 3 sticks celery, diced; 3 garlic cloves, crushed or finely chopped; 450ml red wine; 200ml beef stock; 10g dried wild mushrooms, chopped (optional); 2 tbsp redcurrant jelly; 1 tsp balsamic vinegar; 10-12 juniper berries, lightly crushed; a few sprigs fresh thyme and rosemary; 2 bay leaves; salt and pepper; 3h; PT3H

Instructions

Prep:15minCook:3h

This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Eat it with a heap of buttery celeriac mash, cabbage and a further helping of redcurrant jelly.

Updated at: Thu, 17 Aug 2023 07:35:46 GMT