Ingredients1 kg venison from Fellers (I'm guessing Roe)
300g punnet of closed cup mushrooms
1 kg carrots
1 large red pepper
Three medium onions
Tablespoon of red currant jelly
Sage, bay, thyme
Fry venison in hazel nut oil in a large wok, adding a little salt, pepper, bay, sage, thyme.
Add juice of half a lemon and leave to stand.
Add mushrooms to soak up juices.
Add a tablespoon of beef dripping: venison is fat free.
Pour all out into a casserole.
Fry the carrots in dripping in the wok, add lemon rinds (waste not).
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.
Fry three onions in wok and add to casserole.
Add two cups of water and a stock cube.
Place in oven for half an hour at 200°
Leave over night.
Served with celeriac and potato mash, pumpkin cubes roasted in hazel nut oil, cabbage and home made scrumpy.
Fed us and Chris G, Mim and Mia.