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- 1 kg (2lb 11oz) venison for casseroling, diced
- 2 Tbsp. vegetable oil
- 1 onion, sliced
- 250 g (9oz) mixed mushrooms - we used chestnut and shiitake - sliced
- 1 garlic clove, crushed
- 150 ml (5fl oz) dry cider
- 600 ml (1 pint) beef stock
- 2 bay leaves
- Pared zest of 1 orange
- 1 Tbsp. cornflour
- 1 Tbsp. redcurrant jelly
- Small handful fresh parsley, chopped
- Step 1
Preheat oven to 160°C (140°C fan) mark 3. Pat venison dry with kitchen paper and season. Heat 1½tbsp of the oil in a large ovenproof casserole dish (with a tight-fitting lid) over medium-high heat. Brown the venison in batches, and set the meat aside.
- Step 2
Heat remaining oil. Fry onion for 5min until golden, then add mushrooms and fry for 2-3min until softened. Stir in garlic.
- Step 3
Return venison to the pan with any juices. Add cider, stock, bay leaves and orange zest. Bring to the boil, then cover the surface of the casserole with greaseproof paper. Put on the lid and cook in oven for 2¼hr or until venison is tender (add a little extra stock if the pan looks too dry).
- Step 4
Strain the stew, reserving venison mixture and liquid. Return liquid to the pan, then bring to the boil on the hob and simmer for about 10min or until the flavour has intensified. In a small bowl, mix together cornflour and 2tbsp water. Whisk into the simmering liquid. Boil the sauce for 4-5min, stirring constantly, until the mixture thickens. Stir in the redcurrant jelly, then return the strained venison mixture to the pan and heat through (don't boil or the meat will toughen). Discard bay leaves, add parsley and check the seasoning. Serve immediately.
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Prepare to end of step 3; cool completely. Transfer to a freezerproof container and freeze for up to three months. To serve, defrost in fridge overnight, then reheat gently in a pan until piping hot and complete recipe.
Per Serving:
- Calories: 281
- Total carbs: 8 g
- Sugars: 5 g
- Total fat: 8 g
- Saturated fat: 2 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
