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Succulent braised venison

Succulent braised venison Recipe

  • 2 carrots , roughly chopped
  • 140g turnips or swede, roughly chopped
  • 2 onions , roughly chopped
  • 3 celery sticks, roughly chopped
  • olive oil and butter, for frying
  • 1 garlic clove , crushed
  • 1kg boned leg or shoulder of venison , cut into large chunks (or buy ready-cubed venison for stewing)
  • 5 tbsp plain flour , seasoned with salt and pepper
  • 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
  • 450ml dry red wine (Rioja is good)
  • 450ml beef stock
  • 2 thyme sprigs
  • 1 bay leaf
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