Serves 4

625 g casserole venison    2 tbsp seasoned plain flour 200 g shallots             2 tbsp olive oil           225 g smoked streaky bacon 2 tbsp redcurrant jelly  400 ml Broughton Greenmantle ale            1 tsp juniper berries      1 tbsp fresh thyme         1 tbsp parsley             1 tbsp rosemary            1 cinnamon stick           2 cloves garlic            1 293 g tin of chestnuts   2 green apples (peeled & sliced)

Method

Coat the meat in the seasoned flour. Heat the oil and sauté the shallots, garlic and the bacon. Let the mixture brown, adding the venison, junipers, and herbs. Stir until the meat is just coloured then add the ale and the cinnamon stick.

Turn down the heat and simmer for hr 30 minutes. 5 minutes before you switch it off, add the sliced apple, chestnuts and the jelly. Adjust the seasoning.

Before serving remove the cinnamon stick and the thyme stalks.   

Serving suggestion:                                  Roasted root vegetables

Recommended Wine:                                     Merlot Clos Montblanc