Venison Casserole

• Preparation time: 20 min
• Cooking time: 2½ hrs

• Ingredients

• 2 lbs (900g) venison haunch, diced
• 2 oz (50g) dripping
• 2 onions, chopped
• 3 carrots, sliced
• 2 oz (50g) bacon, diced
• 1 oz (25g) flour
• 4 tbsp red wine
• 1 pint (600ml) beef stock
• salt and pepper
• herbs (bouquet garni)

• Method

• In a pan, brown the meat in the dripping.
• Remove the meat from the pan and keep warm.
• In the same pan, fry the onions, carrots and bacon with a pinch of sugar to brown them.
• Remove the vegetables and keep warm with the meat.
• In the same pan, add the flour to thicken the meat juices and then stir in the stock and the wine.
• Put the venison in a casserole dish with the vegetables and seasoning.
• Pour over the liquid and cook in a moderate oven, 180 c/350 f/gas mark 4, for 2½ hours.