206 Kcal per serving
- Preheat the oven to 150C/300F/Gas 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).
- Add the garlic, bacon and mushrooms and cook for a further minute.
- Add and brown the venison.
- Add the red wine, water, stock pots, jelly, carrots, swede, celery, and pepper.
- 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.
- Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add to the casserole to thicken the sauce.
- 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
- olive or rapeseed oil 6 sprays
- onions, diced 250g (approx. 3-4 medium)
- garlic cloves, crushed 2
- smoked back bacon (weight excludes fat), diced 80g (approx. 4 rashers)
- chestnut mushrooms, diced: 250g
- haunch or shoulder of venison, diced 1 kg (approx. 1.5 – 2cm cubes)
- red wine: 1 small bottle (187ml)
- boiling water 400ml
- beef stock pots 2
- chokeberry (or redcurrant or rowan) jelly 1 tbsp
- carrots, diagonal slices 250g (approx. 4 large)
- swede 450g (approx. 1 small)
- celery, diced 200g (approx. 4 sticks)
- Freshly ground black pepper
- 2 sprigs rosemary or 1 tbsp. dried rosemary
- Cornflour 30g
- Protein 21.3g
- Fats 7.2g
- Saturated fats: 2.9g
- Carbohydrates 11.1g
- Sugars: 4.9g