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Cinnamon Spice Venison Casserole

By www.winesfromrioja.co.uk on Tuesday 19 December 2006

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Rioja Venison

• 700g diced venison

• 2 tbsp seasoned plain flour

• 2 tbsp olive oil

• 12 shallots, peeled

• 200g shitake mushrooms, halved if large

• 1 garlic clove, crushed

• 1 tsp ground cinnamon

• 2 tsp ground coriander

• 600ml beef stock

• 2 tbsp redcurrant jelly

• 2 tbsp chopped fresh coriander

Serves four

1) Preheat the oven to 150C/Gas 2.

2) Put the venison in a bag with the seasoned flour and seal the top.

3) Shake well to coat the meat in the flour.

4) Heat the oil in a large flameproof casserole and add the contents of the bag.

5) Fry over a high heat until the meat is browned all over.

6) Remove with a slotted spoon and set aside.

7) Add the shallots, mushrooms and garlic and fry for a few minutes, until browned.

8) Return the meat to the pan and add the spices.

9) Cook for a minute or two, then pour in the stock.

10) Stir well, then cover the casserole and transfer to the oven. Cook for 1 hour.

11) Stir in the redcurrant jelly and return to the oven without the lid for 1/2 hour.

12) Remove from the oven, stir in the coriander and serve with garlicky mashed potatoes. 13) Serve with Gran Reserva Rioja.