Name: Venison in Ruby Port Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: Serves: 6+
Cuisine: British
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

By Woman and Home published 8 January 14

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.