Venison Casserole with Red Wine & Raisins

Lovely Winter food, easy to do and special. Needs to be started a couple of days in advance.

Ingredients

Diced Venison
Mushrooms
Onions or Leeks
Garlic
Bacon
Raisins
Half a pint of Red Wine

Flour

Stock

Fill a half pint glass half full with raisins and top up with red wine, leave overnight.

Dredge the Venison in seasoned flour and brown on all sides until caramalised in a frying pan, set aside and add onions, bacon bits, garlic and mushrooms and fry until the onion is clear, deglaze the pan with a little wine and transfer to a casserole dish. Add the red wine and raisins, add some stock (beef) and put in the oven at 180 for about 2 hours.

The following day reheat the casserole gently over about 40 minutes. Serve as you prefer - but it's usually a plain mash or boiled potatoes.

Tip: Buy some posh handcooked thick crisps and warm them up in the oven, that's pretty much what Game Chips are!