Title: Venison Casserole
Categories: Coxon's kit, Coxon3
Yield: 6 servings

225 g Onion; finely chopped
225 g Button onions or shallots;
-peeled
900 g Stewing venison; diced into
-4cm
; cubes
Salt and pepper
25 g Plain flour
5 tb Oil
4 Cloves garlic; crushed
30 ml Tomato paste
125 ml Red wine vinegar
75 cl Red wine
30 ml Redcurrant jelly
4 Bayleaves
3 ts Coarsely ground black pepper
6 Cloves garlic
600 ml Beef stock; up to 900
900 g Mixed root vegetables ie
-carrots; parsnips, celeriac
Fresh thyme for garnish

Toss the diced meat in a little seasoned flour. Heat 45ml of oil in a
large, deep, flameproof casserole and brown the meat well, in small
batches, remove and set aside.

Wipe out the pan, heat the remaining oil and fry the button onions for 4-5
minutes or until golden. Drain and set aside.

Add the chopped onion and crushed garlic to the pan, cook stirring for 5-7
minutes or until soft and golden.

Add the tomato paste and cook for a further 2 minutes.

Add the vinegar and wine and bring to the boil for around 10 minutes. Add
the redcurrant jelly, thyme, bayleaves, pepper, cloves and meat to the pan.
Add enough stock to cover the meat, bring back to the boil, cover and cook
at 180C/350F/gas 4 for 1-11/2 hours or until the meat is tender. Meanwhile
cut the root vegetables into chunks and add to the meat and cook for a
further 30 minutes, or until vegetables are tender.

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