September 6, 2008 
This is tried, tested and bloody lovely:
Ingredients:
800G Venison
400G Shallots or Onions
500ML Red Wine
500ML Beef Stock (OXO will do)
2 Table Spoons of Red Current Jelly
150G Button Mushrooms
15G Plain Flour
5 sticks of Thyme or Rosemary
2 Bay leaves
Sunflower Oil
Preperation:
Cube Venision into 3CM cubes
Lightly cover the cubes in the flour
Measure out 500ML of Red Wine
Measure out 500ML boiling water and mix in Beef Stock
Chop Onions or peel Shallots
Method
Heat up the Casserole Dish and heat the sunflower oil
Seer the flour covered venison and remove from the pan
Seer the flour covered venison and remove from the pan
Put in the Onions and brown them
Put in 1/2 the Red Wine and mix together, then put in the other half
Put in the Venison and mix together
Put in the Beef Stock and mix all together
Put in the 5 sticks of Thyme or Rosemary
Put in the 2 Bay leaves
Put in 2 Table Spoons of Red Current Jelly
Bring it to the Boil whilst stirring
Turn the heat down and bring to a simmer and put the lid on
Leave for 1 hour, checking the levels every now and then
After 1 hour, put in the button mushrooms and mix in
Leave for up to 1 hour more, stirring it and checking levels every now and then
Start boiling veg about 20-25 minutes before you are ready to serve
Chris Ainger's Blog 
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