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500g Venison Fillets, diced
50g of butter
125g of streaky bacon cut into lardons
1 large onion, chopped
1 carrot, diced
1 large garlic clove, crushed
2tbsp plain flour
½ bottle red wine
300ml beef stock
1 bay leaf
Sprig of thyme
200g button mushrooms, sliced
1 tbsp redcurrant jelly
Salt and pepper for seasoning
Pat dry the diced venison pieces thoroughly with kitchen paper and set to one side.
Melt the butter in a large pan, then brown the bacon lardons over medium heat, stirring occasionally. Reduce the heat slightly and add the onions and carrot. Stir in until slightly browned.
Add the venison to the pan, along with the garlic, and stir into the mixture. Sprinkle on the flour and mix well.
Pour in the wine and beef stock to cover, add herbs, mushrooms and redcurrant jelly.
Cover the pan and simmer over low heat until the meat is cooked, approximately 1 ½ to 2 hours.
Serve with creamy mashed potato and green vegetables.
This dish can be cooked ahead of time. Delicious reheated and served the next day.