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- 1 kg
(2lb 11oz) venison for casseroling, diced
- 2 Tbsp.
vegetable oil
- 1
onion, sliced
- 250 g
(9oz) mixed mushrooms - we used chestnut and shiitake - sliced
- 1
garlic clove, crushed
- 150 ml
(5fl oz) dry cider
- 600 ml
(1 pint) beef stock
- 2
bay leaves
Pared zest of 1 orange
- 1 Tbsp.
cornflour
- 1 Tbsp.
redcurrant jelly
Small handful fresh parsley, chopped
- Step 1
Preheat oven to 160°C (140°C fan) mark 3. Pat venison dry with kitchen paper and season. Heat 1½tbsp of the oil in a large ovenproof casserole dish (with a tight-fitting lid) over medium-high heat. Brown the venison in batches, and set the meat aside.
- Step 2
Heat remaining oil. Fry onion for 5min until golden, then add mushrooms and fry for 2-3min until softened. Stir in garlic.
- Step 3
Return venison to the pan with any juices. Add cider, stock, bay leaves and orange zest. Bring to the boil, then cover the surface of the casserole with greaseproof paper. Put on the lid and cook in oven for 2¼hr or until venison is tender (add a little extra stock if the pan looks too dry).
- Step 4
Strain the stew, reserving venison mixture and liquid. Return liquid to the pan, then bring to the boil on the hob and simmer for about 10min or until the flavour has intensified. In a small bowl, mix together cornflour and 2tbsp water. Whisk into the simmering liquid. Boil the sauce for 4-5min, stirring constantly, until the mixture thickens. Stir in the redcurrant jelly, then return the strained venison mixture to the pan and heat through (don't boil or the meat will toughen). Discard bay leaves, add parsley and check the seasoning. Serve immediately.
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Prepare to end of step 3; cool completely. Transfer to a freezerproof container and freeze for up to three months. To serve, defrost in fridge overnight, then reheat gently in a pan until piping hot and complete recipe.
Per Serving:
- Calories: 281
- Total carbs: 8 g
- Sugars: 5 g
- Total fat: 8 g
- Saturated fat: 2 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
