Venison Casserole

1. Preheat the oven to 150C/300F/Gas 2.
2. On the hob, heat the oil in a large lidded casserole dish. Add the onions and cook until softened, but not browned (add a little water if they stick).
3. Add the garlic, bacon and mushrooms and cook for a further minute.
4. Add and brown the venison.
5. Add the red wine, water, stock pots, jelly, carrots, swede, celery, and pepper.
6. Bring to the boil and stir well. Add the rosemary sprigs (or dried rosemary).  Put the lid on the casserole and place in the middle of the oven – cook for 2—2.5 hours.
7. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add to the casserole to thicken the sauce.
8. Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened.

Serve with seasonal vegetables (nit included in the nutritional values). Ingredients can be cut down to serve fewer however, this is a great dish to freeze