Pot roast of venison

serves 4
ingredients
1.8kg/4lb boned joint of venison
75ml/3fl oz vegetable oil
4 cloves
8 black peppercorns, lightly crushed
250ml/9fl oz red wine
100g/4oz streaky back bacon,
chopped
2 onions, finely chopped
2 carrots, chopped
150g/5oz mushrooms, sliced
1 tablespoon plain flour
250ml/9fl oz chicken stock
2 tablespoons redcurrant jelly
salt and freshly ground black pepper
• Put the venison in a bowl, add half of the oil, the spices and wine, cover
and leave in a cool place for 24 hours, turning the meat occasionally.
• Preheat the oven to 160°C/325°F/Gas mark 3. Remove the venison
from the bowl and pat dry with kitchen paper. Reserve the marinade.
Heat the remaining oil in a shallow pan, then brown the venison evenly.
Transfer to a plate.
• Stir the bacon, onions, carrot and mushrooms into the pan, and cook for
about 5 minutes.
• Stir in the flour and cook for 2 minutes, then remove from the heat and
stir in the marinade, stock and redcurrant jelly. Season with salt and
pepper. Return to the heat and bring to the boil, stirring, then simmer for
2–3 minutes.
• Transfer the venison and sauce to a casserole dish, cover and cook in
the oven, turning the joint occasionally, for about 3 hours until tender.
Serve hot.