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Recipe provided by Field to Fork.
You will need:
1kg diced venison
2 onions, chopped
3 carrots, sliced
3 medium potatoes, chopped
2-3 tbsp redcurrant jelly
2 beef stock cubes
400ml Water
Olive oil
Fresh Rosemary and/or Thyme
Plain flour
Salt/Pepper
Butter
Method
Preheat oven to 180c
Pop your diced venison in a freezer bag with some flour and season with salt and pepper. Hold the bag closed and give it a shake, ensuring the meat is well coated with flour.
Prepare all of your vegetables then transfer them to a hot frying pan with some olive oil and butter. Allow them to soften on a medium heat for minutes then add the venison.
Brown the venison for several minutes then dissolve 2 beef stock cubes in 400ml hot water. Once dissolved, pour into the pan and add your redcurrant jelly. Stir well and let the sauce reduce.
Once the sauce has thickened, transfer to an ovenproof dish and cook for 90 minutes. Remove from oven and garnish with freshly chopped Thyme.
Serve hot and relax
You will need:
1kg diced venison
2 onions, chopped
3 carrots, sliced
3 medium potatoes, chopped
2-3 tbsp redcurrant jelly
2 beef stock cubes
400ml Water
Olive oil
Fresh Rosemary and/or Thyme
Plain flour
Salt/Pepper
Butter
Method
Preheat oven to 180c
Pop your diced venison in a freezer bag with some flour and season with salt and pepper. Hold the bag closed and give it a shake, ensuring the meat is well coated with flour.
Prepare all of your vegetables then transfer them to a hot frying pan with some olive oil and butter. Allow them to soften on a medium heat for minutes then add the venison.
Brown the venison for several minutes then dissolve 2 beef stock cubes in 400ml hot water. Once dissolved, pour into the pan and add your redcurrant jelly. Stir well and let the sauce reduce.
Once the sauce has thickened, transfer to an ovenproof dish and cook for 90 minutes. Remove from oven and garnish with freshly chopped Thyme.
Serve hot and relax
