This is a hearty, winter recipe for venison casserole.

Serves 6

Preparation Time: 15 minutes

Cooking Time: 2 hours 30 minutes to 3 hours

What You’ll Need:

• 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

What To Do:

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.

Recipe from Le Creuset.