Cinnamon Spice Venison Casserole

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  • A tasty warming winter dish that's perfect for festive dinner parties

    • 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.

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