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Highland Venison
Ingredients
900g (2lb) stewing venison
300mls (1/2 pt) cheap red wine
2 bay leaves
25g (1oz) butter
15ml (1 tbsp) sunflower oil
Large onion chopped
25g (1oz) flour
300ml (1/2 pt) stock
100g (4oz) German smoked sausage
15ml (1 tbsp) port and wine jelly
Seasonings
175g (6 oz) button mushrooms sliced
Method
Cut the venison into 2.25cm (1 inch) cubes and put it in a bowl with bay leaves and red wine. Cover and leave to marinade in fridge for 48 hours. Strain the red wine and keep, discard the bay leaves. Measure the butter and oil into a large pan. Cook onion gently for 10 minutes then stir in the flour and cook for 1 minute, gradually add the stock and red wine. Bring to the boil and stir until thickened. Stir in the rest of the ingredients apart from the mushrooms and simmer for 5 minutes. Cook in a slow oven for 4 hours and the mushrooms 30 minutes before the end of cooking.