Ingredients

900g/2lb

diced venison

For the marinade

1 medium

onion, chopped finely

carrot, sliced

celery stick, sliced

garlic clove, smashed and chopped finely

organic juniper berries

organic cloves

organic bay leaves

290ml

claret

2tbsp

sherry vinegar

1tsp

organic lemon juice

organic black peppercorns

The rest

1 tbsp

sunflower oil

30g/ 1oz

butter

110g/ 4oz

onions, peeled and chopped finely

garlic clove smashed and chopped finely

110g/ 4oz

mushrooms (whole or halved depedning on size)

2 tsp

plain flour

150ml/ ¾ cup

beef stock

1 tbsp

redurrant jelly

Salt and pepper or Steenbergs organic perfect salt

Natural cane sugar or brown sugar

Chopped fresh parsley

Method

Cut the venison into 3cm/ 1 inch cubes. Mix the ingredients for the marinade together and add to meat. Cover and leave in fridge overnight.
Preheat oven to 170C/ 340F. Lift out the cubes and pat dry with kitchen paper. Strain the marinade and keep liquid.
Heat the oil in a heavy saucepan and brown the venison, a few at a time. Put these into a casserole dish. When finished browning the venison, pour half the marinade into the pan and scrape the pan and add to the casserole dish.
In a separate pan, melt the butter and fry the onions and garlic until translucent and place into the casserole, then cook the mushrooms for two minutes before placing these into the casserole. Stir in the flour and cook for 30 seconds, slowly adding the marinade stirring to prevent any lumps forming.
Remove from the heat, then add the rest of the marinade and the stock and heat until boiling. Add boiling stock to the casserole, then put in the redcurrant jelly and season with salt and black pepper.
Cover the casserole and cook for two hours, checking it does not dry out and in the last half an hour taste and adjust the seasoning, if needed.
When cooked add chopped parsley and serve hot with mashed potatoes.