Recipe for Loch Rannoch Venison 
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Yield:
6
Ingredients:
Amount Ingredient
900 gm stewing venison cut into 25mm pieces
25 gm butter
100 gm smoked streaky bacon snipped into small pieces
350 gm whole shallots or small pickling onions
3 clv garlic crushed
50 gm plain flour
300 ml red wine
600 ml chicken stock
1 tbl tomato puree
1 tbl runny honey
1 head celery cut diagonally (reserve the heart for later)
225 gm chestnut mushrooms whole or if large halved
Instructions:
Instructions: Brown the venison either by roasting in the roasting oven or brown in batches in a frying pan in butter on the boiling plate.

Spoon into a large casserole.

Cook the bacon in the frying pan on the boiling plate until the fat begins to run. Add the whole shallots and garlic and fry for about 4 to 5 minutes.

Add the flour stir well then blend in the wine and stock.

Add the tomato puree honey celery whole mushrooms and the seasoning. Bring to the boil and simmer for 5 minutes.

Pour the sauce over the venison in the casserole.

Cover and transfer to the simmering oven for 1 1/2 to 2 hours or until tender.

Add the chopped heart ofcelery for the last 20 minutes of the cooking time.

This adds crunch to the casserole.

Check the seasoning skim off any fat and decorate with celery leaves or parsley.

A wonderful rich winter casserole which is perfect for entertaining. Serve it with redcurrant or other fruit jelly or serve simply with mashed potato for the family.

Serves 6

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