BEEF AND VENISON CASSEROLE

A good game stew.  The prunes could be replaced with apricots and the chestnuts could be walnuts! The cooking time depends on the meat and also how chunky you want the meat cut up. Casseroles always freeze well.

Ingredients: (Serves 6-8)

500g Braising Steak – cut into large dice
500 g Venison - cut into large dice
2 tbs Flour
Oil and Butter for frying
Zest and Juice of 1 Orange
3 Onions – chopped
500g Carrots – chopped
6 sticks Celery – sliced
2 tbs Tomato Puree
3 Cloves Garlic – crushed
600 ml. Good Beef Stock
100 ml. Port or Madeira
200 g Cooked and peeled chestnuts
250g Ready to eat, pitted prunes
Lots of chopped parsley to serve

Method:

• Put the oil and butter into the large roasting pan on the floor of the roasting oven to melt.
• Toss the beef and venison in the flour and add to the oil and butter. Stir round well and place on the floor of the roasting oven for 5-10 mins, stir and move to the top set of runners for another 5 mins
• In the casserole dish, put a tbsp of oil and add the onion, celery and carrot and cook for 5-10 minutes on the floor of the roasting oven.
• Add all the other ingredients to the vegetables, apart from the chestnuts and prunes. Place the casserole on the floor of the roasting oven for 30 minutes and then move to the simmering and cook for 2-3 hours until tender.
• An hour before the end of cooking add the chestnuts and prunes, stir well and continue cooking.
• Serve with creamy mashed potato and crisp green vegetables.