700g (1.5llbs) shoulder of venison (available from Hilltop Butchery), cut into 1 cm cubes
50g (2oz) plain flour
Salt and pepper
25g (1oz) butter
15ml (1 tbsp) olive oil
2 medium onions, skinned and chopped
2 carrots, sliced
For the Redcurrant Sauce:
300ml (half a pint) beef stock
150ml (1/4 pint) dry red wine, or, a good quality beer (choose from our range of ales and wines)
Sprig fresh rosemary
10ml (2 tsp) red wine vinegar
15ml (1 tbsp) redcurrant jelly
1. Toss the venison in the flour seasoned with salt and pepper, shaking off any excess. Heat the butter and oil in a large frying pan and fry the meat for about 10 minutes, until well browned, until well browned on all sides. Using a slotted spoon, transfer to an ovenproof casserole.
2. Fry the vegetables in the fat remaining in the frying pan until golden. Drain well, and add to the meat into the casserole. Stir the rest of the flour into the fat in the pan and cook gently, stirring until brown. Remove the pan from the heat and gradually stir in the stock and wine (or beer). Bring to the boil, stirring until thickened.
3. Pour the sauce over the venison and season to taste, then add the fresh rosemary, red wine vinegar and redcurrant jelly.
4. Cover the casserole and bake at 170°C (325°F) mark 3 for about 2 hours, or until the meat is tender. Remove the sprig of rosemary before serving. Check seasoning and serve.
5. Delicious served with fluffy, mashed potato and slow cooked red cabbage. You could cook your red cabbage (in a separate pot) in the same oven as your Venison Stew.