This versatile venison dish was a favourite from our Butcher's Christmas guide... Swap slow-cooked beef stews and casseroles for this rich venison one-pot-wonder!
In a heavy-based casserole dish, gently fry the carrots, swede & onions in butter for 5 - 10 minutes over a low heat until golden brown.
Turn up the heat, add the garlic & bacon and stir for 3-4 minutes. Remove from the heat and place the cooked vegetables in a seperate dish.
Preheat the oven to 170°C / gas 3.
Season the flour with salt & pepper and then coat the venison.
Place a knob of butter in the casserole dish and brown the venison over a high heat until dark in colour. Remove from the heat and set aside with the vegetables.
Place the blackcurrant jam, red wine & venison stock in the casserole dish and bring to the boil. Stir regularly to stop the jam catching on the bottom of the dish.
Add the vegetables, meat, mushrooms and thyme, then cover.
Place in the oven for 2 hours or until tender.
Serve with mashed potato and a glass of good red wine.