Warming Venison Stew

• 2 1/2 ounces swede roughly chopped
• 1 onion roughly chopped
• 2 celery sticks roughly chopped
• 1 clove Galic, crushed
• 1 1/8 pounds venison diced
• 3 tablespoons plain flour with salt and pepper
• 1 tablespoon redcurrant jelly
• 1 11/16 cups beef stock
• 1 glass red wine
• rosemary handful

1. Heat oven to 180C/fan 160C/gas 4.
2. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until starting to soften and go golden. Tip in the garlic and fry for a further min, then set aside.
3. Put the venison into a plastic bag with seasoned flour and shake to coat.
4. Add a little more oil and butter to the pan, then fry the venison over a high heat until well browned. Set aside with the vegetables.
5. Add the redcurrant jelly and wine to the pan and bring to the boil and scrape up all the good bits stuck to the bottom of the pan. Add the stock and rosemary and return the meat and vegetables.
6. Cover and transfer to the oven for at least 1 1/2 hours.
7. Remove from the oven and serve with mashed potatoes made your usual way.

onion, celery, clove galic, flour, redcurrant jelly, beef stock, glass red wine, rosemary handful

Taken from www.yummly.com/recipe/Warming-Venison-Stew-1675035 (may not work)