Venison and Plum Casserole

Preparation time: 15 minutes
Cooking time: 2 1/2 mins
Serves: 4-6 

Please try this one - it’s a cracker.

40ml (2 tbs) olive oil
1kg Venison knuckle, diced
2 onions, thinly sliced
2 carrots, peeled, sliced
2 garlic cloves, crushed
1 tbs tomato paste
1 heaped tbs plain flour
1/2 tsp chilli powder
1 lemon, zested plus 1 tbs juice
375ml (1 1/2 cups) beef stock
1/2 cup plum jam

Preheat oven to 170°C. Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the venison, in batches, and cook until browned all over. Transfer to a plate and set aside to rest. Add the onion to the pan and cook, stirring, for 1-2 minutes until softened. Add the carrot, garlic, tomato paste, flour and chilli powder. Stir to combine and cook for a further minute. Add the lemon rind and lemon juice, beef stock and plum jam (the liquid needs to just cover the meat so add a little water if necessary). Return the venison to the pan. Season well with salt and pepper and bring to the boil, then place in the preheated oven and cook for 2 hours until the venison is lovely and tender. Serve with soft polenta or mashed potato and some green beans. Yum!

Recipe adapted from one that appeared on the fantastic website