Venison in Red Wine Casserole

• 2 tablespoons sunflower oil
• 2 lbs venison, cubed shoulder
• 2 tablespoons flour
• 2 onions, chopped
• 2 celery ribs, sliced
• 1 (750 ml) bottle red wine
• 1 beef stock cube
• water
• 1 tablespoon fresh sage
• 1 tablespoon red currant jelly
• salt and pepper

1. Heat the oil in a large casserole.
2. Dust the venison in flour and seal on all sides.
3. Add onions and celery and cook for a few minsutes.
4. Add wine, stock cube chopped sage and enough water to almost cover.
5. Put on the lid, bring to a simmer and put in a low oven for 2 1/2 to 3 hours.
6. Taste and adgust the seasoning and serve with roast potatoes, roast parsnips, carrots and peas.

sunflower oil, flour, onions, celery, red wine, beef, water, fresh sage, red currant, salt

Taken from www.food.com/recipe/venison-in-red-wine-casserole-404503 (may not work)