Venison and Redcurrant Casserole

• 400 grams venison Cubed
• 200 grams beef chuck steak cubed
• 1 large onions roughly chopped
• 6 medium mushrooms Thickly sliced
• 1 tablespoon flour, all-purpose
• 50 grams red currants (ripe)
• 1 1/2 teaspoons currant jelly
• 1 teaspoon thyme (fresh)
• 1/2 pint red wine
• 1/2 pint beef stock

1. This casserole is best cooked in a cast-iron casserole dish, which will transfer from stovetop to oven.
2. Heat some olive oil and seal the meat over a medium heat, there is no need to have the oil smoking hot.
3. Add onions to pan and sweat for about 5 minutes, add mushrooms and thyme and cook for a further couple of minutes.
4. Add redcurrants, stock redcurrant jelly, and wine - bring to the boil and then return the meat.
5. Cover the casserole and cook for 1 hour 45 minutes.
6. Remove lid and taste to check how tender the meat is - different cuts of meat can vary considerably in their cooking times.
7. The casserole will happily cook for a further hour or so.

beef chuck, onions, mushrooms, flour, red currants, currant jelly, thyme, red wine, beef stock

Taken from recipeland.com/recipe/v/venison-redcurrant-casserole-49870 (may not work)