Classic delicious stew for the last couple of weeks of game
2 Carrots, roughly chopped
140g turnip, roughly chopped
100g Swede, roughly chopped
2 onions, chopped
1 garlic clove, crushed
500g of Diced Venison for Stewing
5 tbsp plain flour, seasoned with salt and pepper
2 tbsp redcurrant jelly
250ml dry red wine
350ml beef stock
Sprig of thyme
1 bay leaf
Heat oven to 180C. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set the veg aside.
Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.