Venison casserole

Ingredients

1 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
Garlic
Lemon
Hazelnut oil
Beef dripping

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.

Perry

We were given thirteen dozen pears! The Conference were nearly all eaten or went off. The Comise were harder and lasted longer. I peeled and cored 28 Comise. Keeping the skin and cores I added two bad conference and two old apples. Pulped with an ash pole in a bucket. Then blended. A strong smell of cyanide made me sieve the mush. This gave a base of three litres of mash. I added four litres of sugar water/cider lees that had been fermenting for a day, then topped up with another couple of litres of sugar water. The pumpkins from John and Sarah were another episode!

Update 1

A small piece of rubber blocked the bubbler, resulting in pear mash on the ceiling!

Update 2

The racked perry is refreshing if rather watery, a small beer effect which would certainly be preferable to drinking bad water.