Slow-Cooked Venison Casserole

Ingredients:

  
• 3 tbsp olive oil   
• 750g (1½lbs) shoulder venison, cut into larger than bite-size pieces   
• 225g (8oz) shallots, peeled   
• 2 garlic cloves, crushed   
• 160g pack cubed pancetta or chopped streaky bacon   
• 125g (4oz) small shitake mushrooms   
• 2 tbsp chopped fresh thyme   
• 2 tbsp plain flour   
• 4 tbsp Blackcurrant Conserve   
• 300ml (½pint) ale   
• 400g can chopped tomatoes   
• 300ml (½pint) stock   
• 2 tbsp Soya sauce   
• 2 tbsp Worcestershire sauce

Wine Recommendation:

Instructions:

  
1. Preheat the oven to 170C (gas mark 3). Heat the olive oil in a large, ovenproof
   casserole and brown the venison, a few pieces at a time. Remove from the pan and
   set aside.
     
2. Put the shallots, garlic, pancetta and mushrooms in the pan and fry, stirring, until
   golden brown. Stir in the thyme and flour.
     
3. Return the venison with all the remaining ingredients and bring slowly to the boil.
   Cover and simmer very gently for 2½ -3hrs or until meltingly tender.
     
4. Serve with creamy mash, braised carrots and some steamed tender-stem broccoli.
   

Cooks Note:

To freeze: cool, pack and freeze at the end of step 3.
To use: thaw overnight at room temperature and return to the casserole with 150ml (¼
pint) of stock. Bring to the boil and simmer gently for 20mins or until piping hot.