Scottish Style Braised Venison

Ingredients

• 2 carrots, roughly chopped
• 140g turnip, swede or sweet potato
• 2 onions, roughly chopped
• 3 celery sticks, roughly chopped
• olive oil and butter/marg, for frying
• 1 garlic clove, crushed
• 1kg boned leg or shoulder of venison, diced
• 5 tbsp plain flour, seasoned with salt and pepper
• 2 tbsp redcurrant/hawthorn/damson jam
• 450ml dry fruit wine (I used extra dry damson)
• 450ml beef or venison stock
• 2 thyme sprigs
• 1 bay leaf

Method

Heat the oven to 180 degrees.

Fry the vegetables for 5 minutes, add the garlic for a further minute. Remove to a bowl.

Coat the diced venison in flour salt and papper and cover well. Fry off, sealing the dice. Remove to a bowl.

Add wine and jam to a pan and bring to the boil. Add stock, thyme and bay, then the meat and vegetables.

Transfer to an oven dish and place in the oven for 1 1/2 hours. Check to ensure dice is tender before removing. Garnish with hearty spinach according to taste!