Serves: 4 - Time:
There is nothing shouty about this recipe; it is just one of those classic casseroles which, on eating, makes you rejoice about cold short days and comfort food. Venison pairs wonderfully well with root vegetables, especially the sweeter ones like carrots and parsnips. I have added a little more sweetness with the addition of redcurrant jelly but the acidity of the red wine balances this out. Serve with a mountain of mashed potatoes and you’re good to go.
- 3 tablespoons plain flour mixed with a generous couple of pinches of salt and pepper
- 2 tablespoons sunflower oil
- 850g diced venison
- 65g pancetta cubes
- 2 onions, peeled and cut into thin wedges
- 2 large carrots, peeled and roughly chopped
- 2 parsnips, peeled and roughly chopped
- 2 garlic cloves, peeled and crushed
- 180ml red wine
- 500ml beef stock
- 1 bay leaf
- 2 tablespoons redcurrant jelly
- Put the flour in a plastic bag and add the venison. Seal and shake well to coat the venison in the flour.
- Heat 1 tablespoon oil in a frying pan and brown the venison in small batches, for about 2-3 minutes. You may need to add a bit more oil if necessary. Set aside.
- Heat a large casserole and add the pancetta-you shouldn’t need any oil here-the fat will soon render down. Fry for 4-5 minutes until golden. Add to the venison and set aside.
- Heat the oven to 150˚c, fan oven 130˚c, mark 3. Heat the remaining oil in the casserole and brown the onions, carrots and parsnips for about 10 minutes, stirring regularly. Add the garlic and cook for one minute. Return the venison and pancetta to the casserole and stir. Turn the heat up and pour in the red wine, bring to the boil and bubble for one minute. Pour in the stock and add the bay leaf. Bring to the boil then cover with a lid and cook in the oven for 1 hour.
- Stir in the redcurrant jelly and continue to cook for a further 20-30 minutes until the venison is tender. Taste and season with salt and pepper. Serve with mashed potatoes and braised cabbage.