Ingredients (serves 6)

2kg venison pieces from the haunch or neck, cut into cubes

110g butter

1tbsp olive oil

2 onions, finely chopped

2 cloves of garlic, chopped

1tbsp coriander seeds, crushed

2 pints of chicken/game stock

1 large tbsp of redcurrant jelly

zest of 1 orange

flat parsley, chopped

salt and pepper

1 wine glass of port/Madeira

Method

1. Heat the butter and olive oil in a pan and brown the venison. Remove from the pan and set aside 2. Fry the onions, garlic and coriander seeds in the pan 3. Add the venison, pour in enough stock to cover the meat and stir in the redcurrant jelly, orange zest, parsley and salt and pepper 5. Bring to the boil and simmer on the hob or in the oven at 180°C for 2 hours or until the venison is tender 6. After 11/2 hours, add the Port/Madeira

Serving suggestion: make puff pastry cases for the casserole. Serve with a sprig of parsley on top