3 tbsp sunflower oil
750gm stewing venison, cut into 2.5cm pieces
750gm good stewing beef, cut into 2.5cm pieces
600gm shallots, left whole
2 garlic cloves, crushed
75gm plain flour
1.1 litres beef stock
300ml red wine
2 tablespoons redcurrant jelly
salt and freshly ground black pepper
175gm ready-to-eat dried apricots
chopped fresh parsley to garnish
Preheat the oven to 160°C.
1 Heat the oil in a large, deep frying pan. Brown the venison and beef in batches, adding more oil if necessary. Lift the meat out of the pan, using a slotted spoon. Add the whole shallots and garlic to the pan and cook, stirring occasionally, until evenly browned. Lift out of the pan with a slotted spoon.
2 Lower the heat, then stir the flour into the oil left in the pan, adding more if necessary, and cook for 1 minute. Stir in the stock and red wine and bring to the boil, stirring. Add the redcurrant jelly, and return the meat and shallots to the pan. Season with salt and pepper, bring to the boil, cover, then cook in the preheated oven for 1½ hours.
3 Add the apricots and port to the casserole. Return, covered, to the oven and cook for a further hour until the meat is tender. Adjust the seasoning and stir in lots of parsley to serve, with creamy mash or basmati and wild rice.
cook now, eat later
TO PREPARE AND COOK AHEAD
Cook the casserole ahead (omitting the parsley), cool quickly, cover and keep in the fridge for up to 2 days. Reheat until piping hot.
Cool the completed casserole (omitting the parsley). Freeze for up to 2 months. Thaw thoroughly and reheat until piping hot to serve.
Recipe From Mary Berry’s Book
’Cook now, Eat Later’