By Marion Hiseman from Loddon
Ingredients
900g (3lb) venison (stewing) cut into fairly large chunks
6 tbsp flour (seasoned)
5 tbsp olive oil
2 large onions (chopped)
350ml (12oz) apple juice
340g (12oz) button mushrooms
1 heaped tbsp Colman’s English mustard
2 tbsp redcurrant or cranberry jelly
Bouquet garni
Seasoning
Instructions
- Heat oven to 180ºC (350ºF or Gas Mark 4)
- Flour the venison in a bag
- Heat the oil in a large casserole and brown the meat in small batches
- Add onions and cook for a few minutes. Add bouquet garni and apple juice and cover with lid and cook in the oven for 1 ½ hours or until tender
- Add the mushrooms and cook for a further 10 minutes
- Season and add the mustard and jelly
- Works well served with red cabbage or broccoli and creamy mash mixed with some Colman’s Wholegrain Mustard.
