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