Braised Venison

As the days draw in and autumn becomes a reality, we begin to yearn for comfort food. This is a lovely wholesome casserole dish with grapes and chestnuts that calls out for Pinot Noir - a red wine where ample fruit is dominant but coupled with spice, savoury and complexity. It's a great match with a creamy Colcannon mash.

Ingredients Serves 6

200g Butter
2 Red Onions, peeled and chopped
2 cloves Garlic, peeled and crushed
1kg Venison Haunch, trimmed and cubed
200g Plain Flour
Salt & freshly ground Black Pepper
400ml Red Wine
400ml Chicken Stock (or a stock cube dissolved in hot water)
1 tablespoon Dijon Mustard
2 tablespoons Redcurrant or Cranberry Jelly
8 Sage leaves, shredded
1 tablespoon Red Wine Vinegar
150g Cooked Chestnuts, roughly chopped
200g Black Grapes, quartered

Chicory Tops to finish

Method

• Heat the butter in a solid casserole dish over a moderate heat, fry off the onion and garlic. (Oliver likes to cook this on an open fire but that is not strictly necessary)

• Coat the venison meat in seasoned flour, add the meat to the casserole, fry it with the onion and garlic for about 2 minutes to brown evenly

• Pour in the wine and stock, stir the mixture together, season with mustard, red current or cranberry jelly, sage, vinegar, salt and pepper.

• Place a lid on the casserole and bring to the boil, reduce the heat, gently simmer for 1.5 hours stirring occasionally.

• After cooking, taste the sauce and adjust the seasoning again, check that the meat is melt in the mouth tender.

• The casserole can now be left to cool, then reheated in the oven at 180c for 35 minutes just before serving.

• When ready to serve, stir in the chestnuts, sprinkle over the grapes and finish with chicory leaves.

• Serve with a creamy Colcannon of potato, leek and cabbage, and plenty of red wine.