Ingredients
- 2tbsp vegetable oil
- 25g unsalted butter
- 1kg venison, chopped
- 4tbsp plain flour, seasoned
- 1tsp ground cinnamon
- 2 large onions, peeled and finely sliced
- 2 garlic cloves, peeled and finely chopped
- 300ml port
- 500ml good beef stock
- 2 bay leaves
- 4 sprigs thyme, tied with string
- 3tbsp cranberry jelly
- 100g pruneaux d'Agen, pitted
- 100g chestnuts, halved
Instructions
- Heat the oil and butter in a frying pan. Dust the venison with the flour and cinnamon and fry a few pieces at a time until well browned, then transfer to a large casserole. Add the onions and garlic to the frying pan and cook for 5 to 10 minutes. Add remaining flour to the pan, stir, add the port and bring to a boil. Pour over the venison in the casserole, then add the stock and herbs. Place a tight-fitting lid on top and cook on a gentle heat for 1 hour.
- After this, remove the lid, season, and stir well. Add the remaining ingredients, replace the lid and cook for a further hour. This casserole will freeze for up to a month.
