140g turnips or swede
3 celery sticks
Olive oil and butter for frying
1 glove of garlic
1kg boned leg or shoulder venison
5 tbsp plain flour seasoned with salt and pepper
2 tbsp Damson Plum Jelly
450ml dry red wine
450ml beef stock
2 sprigs thyme
1 bay leaf
Heat oven to 180°C. Roughly cut vegetables into chunks and fry in a little oil and butter in a heavy based casserole dish, until golden. Add garlic and fry for a further minute. Set all vegetables aside.
Cut the venison into 2cm cubes and put into a plastic bag with seasoned four and shake to coat. Add a little more butter and oil to the pan, and then fry the venison over a high heat, stirring occasionally. Cook until well browned and then set aside with the vegetables. Don’t crowd the pan, cook venison in batches if necessary.
Add the Damson Plum Jelly and red wine to the pan. Bring to the boil, scraping up all the bits that stick to the dish before pouring in stock, thyme, bay leaf, meat, and vegetables. Season to your liking, and bring to the boil slowly. Cover and transfer to the oven for about 1 ½ hours or until tender. Remove from the oven and check the seasoning before serving.