• Servings: 4
• 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

1. Preheat the oven to 300 degrees.
2. Put the venison in a bag with the seasoned flour and seal the top.
3. Shake well to coat the meat in the flour.
4. Heat the oil in a large ovenproof casserole and add the contents of the bag.
5. Fry over a high heat until the meat is browned all over.
6. Remove with a slotted spoon and set aside.
7. Add the shallots, mushrooms and garlic and fry for a few minutes, until browned.
8. Return the meat to the pan and add the spices.
9. Cook for a minute or two, then pour in the stock.
10. Stir well, then cover the casserole and transfer to the oven.
11. Cook for 1 hour.
12. Stir in the red currant jelly and return to the oven without the lid for 1/2 hour.
13. 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. Tip: Use whatever interesting mushrooms you can find in this dish – sliced portabella or ceps would also work well.