Instructions: Cut venison into 40mm cubes.

For the marinade roughly dice the onion carrot and celery.

Roughly crush the peppercorns.

Finely grate the rind and squeeze the juice of the oranges; reserve the juice.

Place venison in a bowl with the vegetables rind peppercorns crushed garlic thyme and olive oil.

Cover refrigerate overnight.

Heat the oil in a large flameproof casserole add 25g butter and the shallots and fry on the simmering plate until golden.

Set to one side.

Brown the venison in small batches in the same casserole on the boiling plate.

Cover the pan with a splatterguard to protect yourself and the cookertop.

No further fat should be required.

Set to one side when browned.

Add the marinade vegetables to the pan with the remaining butter and cook until shrivelled.

Add the flour and cook stirring continuously for 2 to 3 minutes until brown.

Add the vinegar redcurrant jelly port stock and reserved marinade; bring to the boil and bubble for 1 to 2 minutes.

Return the venison and any venison bones to the pan.

Season and add one bay leaf.

Bring to simmering point and cover tightly.

Cook on the grid shelf on the floor of the roasting oven for 25 minutes.

Cook on the grid shelf on the floor of the baking oven for 30 minutes.

Add reserved shallots orange juice and cranbemes.

Transfer to the simmering oven for 2 1/2 to 3 hours or until very tender.

Remove the casserole from the oven and adjust seasoning if necessary.

Discard the bay leaf and any bones.

Garnish with fresh bay leaves and serve accompanied by roasted root vegetables.

Buy a whole piece of venison either shoulder or haunch so you can cut it into generous cubes. Reserve any bones to add to the casserole for extra flavour.

To remove skin from the shallots pour over boiling water to cover and leave for 5 to 10 minutes. Drain and remove the skin (it should peel away easily). To prevent shallots from falling apart just trim the root end rather than removing it completely.

Be prepared to be adaptable with the amount of cooking time required as this will depend on the cut of venison whether it is farmed or wild and for how long it has been hung. It is wise therefore to cook in advance and reheat. Marinating overnight and long slow cooking ensure that the venison is rnelt in the mouth tender as well as giving the final dish its distinctive flavour.

Serves 6

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