Venison in Ruby Port Recipe

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  • Low-fat

serves:

6

Skill:

easy

Total Time:

02:50

Prep:

00:20

Cooking:

02:30

Nutrition per portion

RDA
Calories 458 kCal 23%
Fat 5g 7%
  -  Saturates 1.5g 8%

Ingredients

  • 1tbsp olive oil
  • 4 red onions, cut into wedges
  • 1kg (2lb 4oz) stewing venison, diced
  • 3tbsp plain flour
  • 4 garlic cloves, crushed
  • 1 carrot, finely chopped
  • 75cl bottle ruby Port
  • 3tbsp redcurrant jelly

Method

  • Heat the oven to 150C, 130C fan, 300F, gas 2. Heat the oil in a large, heavy-based casserole to medium-high and sauté the onions for 3 or 4 minutes, until softened and lightly browned. Remove to a plate and set aside. In the same pan, brown the venison in batches.

  • Return the venison to the pan, add the flour and coat it well, letting the flour cook a little. Return the onion to the pan and add the remaining ingredients. Mix well and bring to the boil, remove from the heat, cover and cook in the oven for 2 hours 30 minutes or until tender. Serve with roast potatoes and greens.

Top Tip

Make double and freeze some. This also makes a delicious pie topped with puff pastry.

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