Venison and Red Pepper Casserole
Pat the venison dry with kitchen paper and toss with the flour. Heat the olive oil in a casserole dish and quickly brown the venison all over. Add the onions, garlic, celery and peppers and cook for a few minutes until golden and starting to soften. Pour in the game or beef stock, red wine and bay leaf and stir well. Season with salt and pepper.
Bring to the boil, cover then simmer gently for about 2 hours or until the venison is tender. Top up with extra stock or water as necessary.
Serve with mash , noodles or pasta and steamed broccoli and courgettes.
Serves 4
Ingredients:
500g diced venison/ 3 tbsp. plain white flour/ 2 tbsp. olive oil
2 onions, sliced/ 1 garlic clove, crushed/ 2 celery sticks, diced
2 red peppers, halved, seeded and sliced/ 300ml of game or beef stock
300ml dry red wine/ 1 bay leaf/ salt and freshly ground black pepper