Venison and Red Wine Casserole with Juniper

Ingredients

• 700 g diced venison haunch
• 350 ml red wine
• 300 ml beef stock
• 250 g carrots, roughly chopped
• 3 celery stalks, sliced
• 1 tsp juniper berries, crushed
• 10 g fresh thyme
• 2 tbsp redcurrant jelly
• 2 tbsp sunflower oil
• 1 onion, diced

Method

1. 1

   Preheat the oven to 150°C. Heat oil in a casserole over high heat, season the venison generously and brown in batches. Remove and set aside.

2. 2

   Add the onion, carrots and celery and cook for 5 minutes. Add the juniper berries and thyme and stir for 1 minute.

3. 3

   Pour in the red wine, bring to the boil and let it reduce by half, then add the stock and return the venison.

4. 4

   Cover and cook in the oven for 2 hours until the meat is beautifully tender.

5. 5

   Stir in the redcurrant jelly, season and serve with creamy mashed celeriac or parsnip.