Venison Casserole with Root Vegetables

• 2 tbsp Rapeseed oil
• 800 g Venison stew meat
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Plain flour
• 1 large Yellow onion
• 3 medium Carrot
• 2 medium Parsnip
• 1 small Fresh swede
• 250 ml Red wine
• 600 ml Beef stock
• 6 sprigs Fresh thyme
• 2 Bay leaves
• 1 tbsp Mixed berry jelly

1. Heat 1 tbsp rapeseed oil in a large casserole over medium-high heat. Season the venison with the fine sea salt and black pepper, then toss with the plain flour to lightly coat.
2. Brown the venison in batches until well coloured, adding a little more oil if needed, then transfer to a plate. Lower the heat to medium.
3. Peel and cut the yellow onion, carrot, parsnip and fresh swede into chunky, bite-sized pieces. Add the onion to the pot and cook for 5 minutes until softened, scraping up any browned bits.
4. Stir in the red wine and simmer for 3 to 4 minutes to reduce slightly. Add the beef stock, fresh thyme and bay leaves, then return the venison (and any juices) to the pot.
5. Bring to a gentle simmer, cover with a lid slightly ajar, and cook for 60 minutes, stirring once or twice. Keep the heat low enough that it bubbles lazily.
6. Add the carrot, parsnip and swede, then cover again and simmer for 45 to 55 minutes until the venison is tender and the vegetables are soft but holding their shape. If the sauce looks too thick, loosen with a splash of beef stock; if too thin, simmer uncovered for the last 10 minutes.
7. Stir in the mixed berry jelly and simmer for 2 minutes to melt it through. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed, then remove the thyme sprigs and bay leaves before serving.

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