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Yorkshire Recipes
by Annie Stirk
Serves 6
Preperation time 25 minutes
Cooking time 1.5 hours - 2 hours (needs to be left overnight)
Ingredients:
225g/8oz fresh cranberries
75cl bottle red wine
1 small bunch fresh parsley (tied together)
1 bay leaf
250g/9oz button mushrooms, wiped
2 garlic cloves, crushed
16 whole shallots
2-3 tablespoons sunflower oil
1.6kg/3.5lb lean venison, cubed
3 tablespoons plain flour
250g (9oz) rindless smoked back bacon, chopped
1 tablespoon light brown soft sugar
300ml/0.5pt beef gravy
Fresh parsley, chopped to decorate
Method
1. In a large flameproof casserole, cook bacon over a medium heat until crispy. Remove from pan.
2. Place meat into a mixing bowl, and add the flour. Toss meat ensuring it is all covered in the flour.
3. Add half the oil to casserole, and cook meat in batches, until all browned.
4. Set aside meat, and add onions and garlic to casserole, cook until softened. Add mushrooms and cook for a further 5 minutes.
5. Return meat and bacon to casserole and add herbs and red wine.
6. Slowly bring to boil, cover and simmer for 1 hour or until meat is tender.
7. Leave to cool, then chill in fridge overnight.
8. When ready to reheat, add cranberries, sugar and gravy to casserole. Season with salt and freshly ground black pepper and mix well.
9. Simmer on hob for approx 40 minutes, or until cranberries are soft and casserole is hot.
10. Scatter with parsley before serving.
