Venison Casserole

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For 3 portions:

500g venison, diced

3 tablespoons flour, seasoned with salt and pepper

2 shallots, finely diced

1 carrot, finely diced

1 small parsnip, finely diced

2 tablespoons red currant jelly

250 ml red wine

300ml game stock

Cover the venison cubes with flour from all sides. Heat about 40g butter in a pan and cook the meat until brown from all sides. Remove the meat from the pan and add shallots, carrots, and parsnip. Scrape off all the flour stuck to the pan and add wine and stock. Place the meat back into the pan and add the red currant jelly. Let it simmer for 1.5-2 hours with occasional stirring.

Serve with some fresh Spätzle and Red Cabbage with Apple, enjoy 🙂

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