Preparation time: 5 minutes (plus overnight marinade)
Cooking time: 30–45 minutes
- 900g lean venison, diced
- 450ml red wine
- 8 juniper berries
- 2 fresh bay leaves
- 2 sprigs fresh thyme
- 2 tbsp seasoned flour
- 2–3 tbsp oil
- 225g shallots
- 350g celeriac, peeled
- and cut into chunks
- 3 carrots, peeled and cut
- into chunks
- 150ml beef stock
- 4 tbsp redcurrant jelly
- fresh thyme to garnish
- Place the venison into a large bowl and pour over the red wine. Add the juniper berries, bay leaves and thyme. Cover and leave to marinate in the fridge for 24 hours.
- Remove the venison from the marinade and pat dry with kitchen paper (reserve the marinade). Toss the meat in the seasoned flour.
- Preheat the oven to 160°C/fan 140°C/325°F/gas mark 3.
- Heat the oil in a large flameproof casserole dish and sear the venison in batches until browned all over, adding a little more oil if necessary. Remove with a slotted spoon.
- Fry the shallots in the casserole for 2–3 minutes, then stir in the marinade and stock and bring to the boil.Return the venison to the casserole and add the celeriac and carrots.
- Cover the casserole and cook in the oven for 1¾ hours.
- Stir in the redcurrant jelly and return to the oven for a further 30–45 minutes until the venison is completely tender.
- Serve with mashed potato and garnish with fresh thyme.
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