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Venison Casserole

Serves 4


900g/ 2lb diced venison

For the marinade

The rest

What to do

  1. 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.
  2. Preheat oven to 170C/ 340F. Lift out the cubes and pat dry with kitchen paper. Strain the marinade and keep liquid.
  3. Heat the oil in a heavy saucepan and brown the venison, a few at a time. Put these into a casserole dish. When finished browing the venison, pour half the marinade into the pan and scrape the pan and add to the casserole dish.
  4. In a seperate 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.
  5. 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.
  6. 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.
  7. When cooked add chopped parsley and serve hot with mashed potatoes.


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