• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 3 cups diced venison
  • 2 Tablespoons seasoned plain flour
  • 2 Tablespoons olive oil
  • 12 shallots, peeled
  • 1 cup shitake mushrooms, halved if large
  • 1 garlic clove, crushed
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground coriander
  • 2 1/2 cups beef stock
  • 2 Tablespoons redcurrant jelly
  • 2 Tablespoons chopped fresh coriander


  • Preheat the oven to 300 degrees.
  • Put the venison in a bag with the seasoned flour and seal the top.
  • Shake well to coat the meat in the flour.
  • Heat the oil in a large ovenproof casserole and add the contents of the bag.
  • Fry over a high heat until the meat is browned all over.
  • Remove with a slotted spoon and set aside.
  • Add the shallots, mushrooms and garlic and fry for a few minutes, until browned.
  • Return the meat to the pan and add the spices.
  • Cook for a minute or two, then pour in the stock.
  • Stir well, then cover the casserole and transfer to the oven.
  • Cook for 1 hour.
  • Stir in the red currant jelly and return to the oven without the lid for 1/2 hour.
  • Remove from the oven, stir in the coriander and serve with garlicky mashed potatoes.


This is a "fancy" way to serve venison. A sophisticated yet easy recipe that also works with lamb: all it needs is gentle slow cooking.


Use whatever interesting mushrooms you can find in this dish – sliced portabella or ceps would also work well.

Categories: Casserole  Main Dish  Wild Game 
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