Venison in Red Wine Casserole

For special occasions. Mushrooms may be added if wished.

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 2  tablespoons  sunflower oil
• 2  lbs  venison, cubed shoulder
• 2  tablespoons flour
• 2  onions, chopped
• 2  celery ribs, sliced
• 1 (750 ml) bottle red wine
• 1  beef stock cube
•  water
• 1  tablespoon fresh sage
• 1  tablespoon red currant jelly
•  salt and pepper

Directions

1. Heat the oil in a large casserole.
2. Dust the venison in flour and seal on all sides.
3. Add onions and celery and cook for a few minsutes.
4. Add wine, stock cube chopped sage and enough water to almost cover.
5. Put on the lid, bring to a simmer and put in a low oven for 2 1/2 to 3 hours.
6. Taste and adgust the seasoning and serve with roast potatoes, roast parsnips, carrots and peas.