Venison Casserole with Guinness & Blackcurrants

Ingredients

 1kg cubed venison | 1pt Guinness | 250g blackcurrants

25ml blackcurrant juices | 500g baby onions | 2 cloves of garlic

250g diced celery | 250g diced carrots | 250g redcurrant jelly

2pt beef stock | 125g flour | Salt & pepper | Crusty bread roll

Method

1. Cut venison into inch cubes and coat in flour
2. Heat two table spoons of oil in cast iron pan
3. Cook venison for 5 minutes until golden brown and remove from pan
4. Cook diced veg until golden brown
5. Add venison, baby onions, crushed garlic, Guinness, blackcurrant juices, beef stock and redcurrant jelly – pop the lid on the pan and put in the oven on 180°C for approximately 2 hours or until venison is soft
6. Adjust the seasoning and add blackcurrants
7. Serve up, with a crusty bread roll