| Like any casserole, it can be made in advance and re-heated, which improves the flavours even further. If you have space in the freezer, you can also try doubling the quantities and freezing half.
This recipe – produced in association with Fruisana Fruit Sugar – serves four.
What do I need?
3 tbsp olive oil
3 onions, peeled and chopped sliced
25g Fruisana Fruit Sugar
3 stalks of celery, chopped
25g plain flour
Salt and freshly ground black pepper
675g venison, diced
450ml beef stock
150ml red wine
175g chestnut mushrooms, halved
What do I do?
Heat the oil in a large frying pan or deep saucepan and cook the sliced onions gently until cooked and soft but not browned.
Stir in the Fruisana and cook until lightly caramelised, then stir in the celery and cook for 3-4 minutes.
Mix together the flour and seasoning, then coat the venison in the seasoned flour. Add to the pan and fry until browned on all surfaces.
Stir in the stock and wine and bring to the boil. Then add the mushrooms.
Place in a casserole dish, cover and bake in the oven – fan 150ºC, electric 170ºC or gas mark 3 for 1½ -1¾ hours until the meat is tender.
Serve with mashed potatoes and a selection of vegetables.
Aga Method
2, 3 and 4 oven Aga: Bring the contents of the casserole up to the boil and simmer for 5 minutes then transfer to the Simmering Oven for 2½ -3 hours. |
