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Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 2 lbs cubed marinated venison
- 12 cup red wine
- 3 tablespoons oil or 3 tablespoons butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 tablespoons tomato puree
- 1 cup marinade
- 1 cup beef gravy
- 1 tablespoon red currant jelly
- 1 tablespoon heavy cream
Method
- Drain and pat dry the venison.
- Strain and reserve the marinade.
- Brown the venison in the fat.
- Transfer to casserole.
- Add salt, pepper, and all but the last two ingredients.
- Cook covered in 325 oven for 2 -3 hours.
- OR cook in slow cooker .
- Remove venison to serving dish.
- Strain liquid add red currant jelly and cream and heat to warm but do not boil.
- Serve with crusty warm bread or oven fries and a veggie of choice.
- Requires a robust burgundy for even more pleasure.
