This is a great dish which can be made ahead for a crowd.  It’s also great for freezing which is what I do when we are away in the Motorhome and I need a quick and easy dinner.  The best accompaniment with this casserole in undoubtedly creamy, mashed potatoes.

Ingredients

1kg venison haunch cut into 2cm cubes

Plain four for dusting, seasoned with sea salt and freshly ground pepper

Olive oil for cooking

25g butter

1 onion, peeled and chopped

4 carrots peeled and diced

3 cloves garlic crushed

6 juniper berries

Bouquet garni

3 oranges – juice from 3 and rind from 1

75 cl full bodied red wine

250 ml chicken stock

200g pitted prunes

1 tbsp. parsley to garnish

Method

1. Heat the oven to 160 degrees
2. Dust the venison with the seasoned four.  Heat a good glug of oil in a heavy oven based pan and start to brown the venison in two batches – brown the first batch of venison with half the butter, then repeat with the second batch. Set aside and add more oil to the pan
3. Fry the onion, garlic, carrots and juniper berries to the pan and let the ingredients sweat for 4 minutes.  Then add the orange zest and bouquet garni and continue to sweat for 2 minutes before adding the orange juice.  Let it bubble until reduced by half
4. Return the meat to the pan and add the red wine – bring to the boil and remove any scum which rises to the top.  Add the chicken stock and bring to a simmer.  Season with salt and pepper, add the prunes and bake in the oven for around 1 ½ hours until the beef is tender and you have a rich glossy gravy
5. Check from time to time to ensure that it does not dry out – if you need to, add some water to keep the casserole moist

Remove from the oven and serve with chopped parsley……and mashed pot