VENISON CASSEROLE

SERVES 6

1kg venison shoulder, trimmed and diced into 5cm cubes

FOR THE MARINADE

1 onion, sliced

1 carrot, sliced

1 celery stick, sliced 1 garlic clove, crushed 6 juniper berries

1 bay leaf

290ml red wine

2 tbsp red wine vinegar 6 peppercorns

FOR THE CASSEROLE

5 tbsp plain flour, seasoned with salt and pepper

2 tbsp oil

30g butter

2 medium onions, diced

1 garlic clove, crushed

165g button mushrooms

225ml beef stock

1 tbsp cranberry sauce salt and freshly ground black pepper 55g fresh cranberries

15g sugar

165g cooked whole chestnuts

1 tbsp flat-leaf parsley, chopped

Mix the marinade ingredients with the meat and refrigerate overnight.

H Preheat oven to 170C/150C fan/gas 3. H Lift the venison out of the marinade with a slotted spoon. Pat dry with kitchen paper. Strain the marinade and reserve the liquid.

Toss the meat in the seasoned flour. Heat 1 tablespoon of oil in a large frying pan and brown the meat, frying in batches. Place the meat in a casserole pot. Scrape any sediment stuck to the pan with a little of the marinade to loosen after each batch and pour into the casserole. Heat a little more oil between batches if needed.

Melt the butter, fry the onions and garlic until the onions are starting to colour. Add the mushrooms and cook for 2 minutes. Add to the meat.

Place the casserole on the heat, add the rest of the marinade and beef stock and bring to the boil. Add the cranberry sauce. Season with salt and pepper. Cover and place in the oven for 2 hours or until the meat is really tender.

Meanwhile cook the cranberries with the sugar in 2-3 tablespoons water until just soft. Strain off excess liquid.

Add the chestnuts and cranberries for the last 5 minutes of cooking.

Garnish with parsley before serving.

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