Succulent braised venison - Good Food Middle East

Name: Succulent braised venison - Good Food Middle East
Ingredients: 2 carrots, roughly chopped; 140g turnips or swede, roughly chopped; 2 onions, roughly chopped; 3 celery sticks, roughly chopped; olive oil and butter, for frying; 1 garlic clove, crushed; 1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing); 5 tbsp plain flour, seasoned with salt and pepper; 2 tbsp redcurrant jelly (or rowan or hawthorn jelly); 450ml dry red wine (Rioja is good); 450ml beef stock; 2 thyme sprigs; 1 bay leaf

www.bbcgoodfoodme.com

Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness – try it as an alternative to turkey, or for Hogmanay

View full recipe on www.bbcgoodfoodme.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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Ingredients

2 carrots, roughly chopped
140g turnips or swede, roughly chopped
2 onions, roughly chopped
3 celery sticks, roughly chopped
olive oil and butter, for frying
1 garlic clove, crushed
1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
5 tbsp plain flour, seasoned with salt and pepper
2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
450ml dry red wine (Rioja is good)
450ml beef stock
2 thyme sprigs
1 bay leaf