Venison Casserole - cooking recipe

Ingredients

500 g venison
2 large carrots
1 onion
2 celery ribs
150 g mushrooms
1 (400 g) can borlotti beans
2 tablespoons flour
25 g butter
1 tablespoon red currant jelly
1 beef stock cube
350 ml red wine
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
salt and pepper

Preparation

Turn on the oven to 170c.
Melt half the butter in a large lidded casserole.
Fry the finely diced onion, celery and garlic until softened.
Add the mushrooms (halved or quartered), borlotti beans and carrots and fry for a further two minutes.
Add the flour and stir until the butter is absorbed by the flour and the contents of the pan are coated, cook for another two minutes.
Add the red wine, chopped herbs, bay leaf, redcurrant jelly and crumble in the stock cube, add salt and pepper to taste, stir well leave to simmer.
Melt the remaining butter in a small frying pan and brown the cubed venison, this should be done as briefly as possible so that the meat does not lose it's tenderness.
Add the meat to the casserole, put the lid on and place in the middle of the oven.
After half an hour turn the oven down to 130c and leave to cook for 2-3 hours, check periodically and add more water if needed.