Venison in Ruby Port Recipe

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

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.