- 2 carrot, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 140g turnip or swede, roughly chopped
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- 2 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 celery sticks, roughly chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- olive oil and butter, for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
The term venison was originally used to describe the meat of any furred game, but in Britain it…
- 5 tbsp plain flour, seasoned with salt and pepper
- 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…
- 450ml dry red wine (Rioja is good)
- 450ml beef stock
- 2 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 bay leaf
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 wine 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 about 1½ hrs or until tender. Remove from the oven and check the seasoning.