Venison in Ruby Port Recipe

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photo of venison in ruby port
  • Low-fat
Serves6
SkillEasy
Preparation Time20 mins
Cooking Time2 hours 30 mins
Total Time2 hours 50 mins
Nutrition Per PortionRDA
Calories458 Kcal23%
Fat5 g7%
Saturated Fat1.5 g8%
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Method

  1. 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.

  2. 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.

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
Top Tip for making Venison in Ruby Port

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

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