ingredients
serves 8
2 pound stewing venison, trimmed
2 onions, peeled, one sliced, one diced
1 tsp black peppercorns, crushed
6 juniper berries, crushed
1 tbsp chopped thyme, plus sprigs to garnish
1/2 pint red wine
3 1/2 ounce olive oil
4 tbsp sunflower oil
8 ounce pancetta or bacon lardons
1 garlic clove, peeled and crushed
2 tbsp All purpose flour
1/2 pint beef stock
1 bay leaf
1 strip of finely pared orange zest
salt and pepper
3/4 pound shallots
2 tablespoons Butter
1 tsp golden superfine sugar
1/2 pound vacuum-packed chestnuts
2/3 cup dried cranberries
method
1. Cut the venison into 1 1/2 inch cubes and put into a large bowl with the sliced onion, peppercorns, juniper berries, thyme, red wine and olive oil. Mix well, then cover and marinate in the fridge for 24-48 hours. 2. Drain the venison and pat dry with kitchen paper, reserving the marinade but discarding the onion. Heat
2 tbsp sunflower oil in a flameproof casserole and brown the venison in batches over a high heat.
3. Fry the pancetta in the casserole for 5 minutes or until browned; remove and set aside with the venison. Add the remaining oil to the casserole, then add the chopped onion and garlic, and cook over a medium heat for 10 minutes or until softened and golden. Stir in the flour, cook for a minute, then add the reserved marinade. Bring to the boil, stirring, and allow to bubble for 2 - 3 minutes.
4. Return the venison to the casserole, together with any juices and the pancetta. Add the stock, bay leaf, orange zest and salt and pepper. Bring to a simmer, cover and simmer for 5 minutes, then transfer to the oven and cook at 170°C (150°C fan oven) for 1 1/4 hours or until the venison is tender.
5. Meanwhile, add the shallots to a pan of cold water, bring to the boil and simmer for 3 - 4 minutes. Drain, cool slightly, then peel.
6. Heat the butter in a skillet. Add the shallots with the sugar, then cover and cook for 15 - 20 minutes or until they are caramelised and soft to the centre. Add the chestnuts and cranberries, stir and cook for a further 2 - 3 minutes.
7. Add the shallot mixture to the casserole and return to the oven for 15 minutes. Garnish with thyme and serve with creamy mash.
