“A warming casserole for the harsh winter months.  It is worth the overnight marinade to allow the flavours to permeate the meat and help tenderise it.”

Ingredients
Serves 4

•    500g (1lb 2 oz) stewing venison, cubed

Marinade:

•    140g (5 oz) shallots, finely chopped
•    2 cloves of garlic, finely chopped
•    225g (8 oz) leek, sliced
•    125ml (4 fl oz) gin
•    500ml (18 fl oz) red wine
•    1 bay leaf
•    Salt and black pepper

•    2 tbsp plain flour
•    Salt and black pepper
•    Olive oil


Method

Place the venison into a glass bowl.  Sprinkle over the shallots, garlic and leek.  Pour over the gin and red wine and add the bay leaf and seasoning.  Mix well together and place in the refrigerator for 24 hours.  During this time occasionally turn the meat in the marinade.

Heat the olive oil in a frying pan and fry the meat in batches, until browned.  Place into a casserole, add the marinade and bring the contents to the boil, stirring.  Cook until thickened.

2,3 and 4 oven AGA: Transfer the covered casserole to the simmering oven or about 3 hours until tender.

Serve with potato and celeriac mash, broccoli and carrot batons.

Conventional cooking: Start the casserole on the hob the transfer to the oven at 120°C (250°F), fan oven 100°C, Gas Mark 1 for about 3 hours, until tender.