Slow-Braised Venison Casserole (Civet De Cerf)

• 1 1/8 pounds venison diced
• 3 stalks celery chopped
• 2 large carrots peeled and chopped
• 1 onion large, peeled and finely chopped
• 2 bay leaves
• 2 sprigs rosemary OR thyme
• 1 tablespoon unsalted butter
• 3 tablespoons olive oil
• 4 garlic cloves peeled and finely chopped
• 3 tablespoons plain flour
• 1 7/8 cups dry red wine
• 5/8 cup beef stock

1. Pre-heat the oven to 180C (360F).
2. In a large deep-bottomed oven-resistant pan, heat a tablespoon of oil and a little butter and fry the chopped celery, carrots and onion for 4-5min until nicely browned. Then add the chopped garlic and fry for another 1-2min. Set aside and cover to preserve heat.
3. Season the venison with salt and pepper to taste and put in plastic bag with the flour. Shake well so that all the venison chunks are covered in a thin layer of flour. Discard any remaining flour.
4. Add more oil and butter to the same pan as used for the vegetables and brown the meat on high heat, and set aside.
5. Get your beef stock hot and ready.
6. Add the wine to the same pan as previously used and bring to boil. Pour in beef stock and wait for it to boil again. Then toss in the meat and vegetables, the thyme/rosemary and the bay leaves
7. Cover the pan and place in the center of the oven for 90min.
8. Leave it to cool for 5min and season some more if required. Serve in bowls with a side of your choice (e.g. roast potatoes).

celery, carrots, onion, bay leaves, rosemary, unsalted butter, olive oil, garlic, flour, red wine, beef stock

Taken from www.yummly.com/recipe/Slow-braised-Venison-Casserole-_Civet-de-Cerf_-1477857 (may not work)