VENISON CASSEROLE

3-3.5kg boned venison shoulder, cut into 2.5cm pieces

2 tbsp olive oil

75g smoked streaky bacon, chopped

4 onions, peeled and sliced

4 carrots, sliced

2 sticks celery, chopped

4 tbsp seasoned flour

750ml game or beef stock

Bouquet garni

375g cleaned baby button mushrooms

250g vac-pack peeled chestnuts

For the Marinade

3 tbsp olive oil

Seasoning

6 tbsp red/blackcurrant jelly

150ml cider vinegar

3 carrots, diced

3 sticks celery, chopped

8 crushed juniper berries

1 tsp ground allspice

300ml red wine

Fresh thyme

Start with the marinade. Put the olive oil and seasoning in a large bowl together with the venison. In a saucepan, melt the jelly and cider vinegar until dissolved then pour into the bowl. Mix in the remaining ingredients, cover and refrigerate overnight, stirring occasionally. When ready to cook, drain the meat in a colander, reserving the marinade liquid and discarding the solids.

Heat the olive oil in a large casserole and sauté the bacon until just brown, remove and set aside. Next, fry the onions, carrots and celery until they begin to colour; remove and put with the bacon. Now fry the meat in batches, until browned all over, using a little more oil if necessary. Remove the pieces once browned and continue until all is done. Sprinkle the venison with the flour and toss through to mix thoroughly.

Preheat the oven to 170°C/325°F/GAS Mark 3. Pour the reserved marinade into the casserole and bring to the boil, skimming off any scum that surfaces. Add the stock and bring back to the boil. Return the meat, bacon and vegetables then add the bouquet garni, mushrooms and chestnuts. Cover with a lid and cook in the oven for 3-3½ hours until tender. This keeps well in the fridge for several days and tastes even better when reheated. It may also be frozen.