Venison casserole with quince compote recipe | delicious. magazine

Ingredients

• 1kg venison shoulder, roughly cut into large chunks (from your butcher)
• 2 tbsp plain flour
• 2 tbsp butter
• 1 tbsp olive oil
• 3 red onions, quartered
• 2 red peppers, deseeded and thickly sliced
• 300ml red wine
• 1 tbsp tomato purée
• 1 bay leaf
• 750ml fresh chicken stock, hot
• Quince conserve (we like Tiptree)