Venison casserole – Food & Home Magazine

Ingredients

• 125ml cake flour
• salt, freshly ground black pepper and paprika, to taste
• 1,8kg venison, off the bone and cut into 1½cm cubes
• olive and sunflower oil, for frying
• 4 large onions, roughly chopped
• ground nutmeg, to taste
• ground cloves, to taste
• 2 cubes chicken stock, crumbled
• 60ml fresh parsley, finely chopped
• 500g streaky bacon, diced
• 125ml chutney
• 15ml Worcestershire sauce
• 15ml balsamic vinegar
• 15ml soy sauce
• chilli jam or sauce, to taste, optional
• 750ml water
• butter, for frying
• 200g button mushrooms