Venison and Chocolate Casserole

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

500g Venison haunch (diced)

2 tsp Flour

6 tsp Olive oil

3 Banana shallots, peeled and chopped

4 Garlic cloves, peeled and crushed

4 Carrots/Parsnips, peeled and cut in half

1 Stick of celery, finely chopped

3 Flat mushrooms, roughly chopped

1 tbsp chopped thyme

1 tbsp chopped rosemary

700ml red wine

500ml beef stock

30g Dark chocolate buttons (good quality)

40g Butter

2 tbsp Red currant jelly

Salt and pepper

Directions at countryside-alliance.org

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