Main courseServes 4

1. Pre-heat oven to 160C/325F/Gas 3. 2. Heat the oil in a pan and sear the venison. Transfer the meat to a casserole dish. 3. Fry the onions and garlic in the same oil until lightly browned and then transfer the mixture to the casserole dish. 4. Add the flour to the oil in the frying pan (add some more oil if necessary) and cook for a minute, then stir in the stock and bring to the boil. Pair the rind from1½ oranges and cut into thin, matchstick strips. Add the rind to the sauce with the juice of both oranges. Add the brandy, tomato purée, treacle, and coriander and season, stir, and then pour the mixture into the casserole dish. 5. Cover casserole tightly and cook for 1½ hours. Fry the mushrooms in butter for a few minutes, then add to the casserole. Taste, adjust seasoning and cook for a further 1½ hours, or until the meat is tender. Serve with potatoes and a green vegetable.


Diced shoulder of venison 750gms/1½lbs.
225g/8oz Button Onions peeled.
1 garlic clove – crushed.
2 tablespoons of flour.
300ml/1½ pints venison or beef stock.
2 Oranges.
3 tablespoons of Brandy.
1 tablespoon tomato purée.
1 tablespoon black treacle.
Pinch of ground coriander.
25gms/1oz butter.
100gms/4ozs mushrooms thickly sliced.
Seasoning to taste.