Ingredients750g venison (two packs( from Alder's (I'm guessing Roe)
625g chopped onions and shallots
Half a swede
Packet of rhydrated portobello mushrooms and water used to rehydrate
8 fresh closed cup mushrooms
4 large carrots
4 sticks of celery
1 large red pepper
10 steamed sweet chestnuts
Tablespoon of red currant jelly
Sage, bay, thyme
2 cloves Garlic
Half pint red wine
Fry mushrooms and shallots in hazelnut oil in a large wok, decant to casserole.
Fry venison in hazel nut oil in wok, adding a little pepper.
Add mushrooms to soak up juices.
Pour all out into a casserole.
Fry the carrots.
Add the meat pieces back to the frying carrots, cutting the pieces up finely.
Add a large tablespoon of red currant jelly, bring to boil.
Put everything back in the casserole.
Slice celery and red pepper and add to casserole.
Place in oven for half an hour at 200°
Served with new potatoes and cabbage.
Fed us; very sweet.