A rich casserole – further enhanced by the addition of dumplings. Perfect for a slow cooker / Aga.
500 g venison – diced into bite sized chunks Olive oil for frying
1 large onion – coarsely chopped
2 carrots peeled and chopped
2/3 tbsp plain flour (I use gluten-free)
2/3 tbsp redcurrant sauce / jelly (cranberry tastes equally as good)
Red wine – 1 cup full
Once all ingredients are in the pan pop the lid on and put in the oven and cook on a low heat for a couple of hours – the longer the better (I leave it in the bottom oven of the Aga all day). One hour before serving increase the temperature of the oven to Gas Mark 5 / 180 C and then after half an hour remove the lid (and add the dumplings) to allow the gravy to thicken.
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