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*Gluten-freegramflour,akachanaorbesanflour,canbefoundatIndiangrocers’andhealth

food shops. If you don’t have any, you could always substitute cornflour.

The game’s afoot: a darkly

rich venison casserole is a

rib-sticking centrepiece

for a winter supper

Serves 6

4 tbsp olive oil

1.4kg diced wild venison

1 x 750ml bottle red wine

3 sprigs of fresh rosemary

3 small red onions

2 cloves of garlic

3 carrots

1 fennel bulb

200g chestnut mushrooms, chopped

1 tbsp gram (chickpea) flour*

1 Heat 2 tbsp of olive oil in a large

casserole, add the diced venison on a

medium heat and cook until brown on

both sides (about 5 mins each side).

Remove and set to one side in a

SUITABLY REGAL, WITH

RICH VENISON SLOW-

COOKED IN WINE

Hearty wild venison

bourgignon

separate dish along with the wine,

the juices from the pan and the

rosemary sprigs.

2 Deglaze the casserole by adding

150ml water and scraping the bottom.

Roughly chop the garlic, onions,

carrots and fennel and add to the pan

with 2 tbsp of olive oil. Cook over a

medium heat for about 10 mins until

softened (add a little more water, if it

starts to catch). Stir in the

mushrooms.

3 Add 1 tbsp gram flour and stir until

incorporated. Return the browned

meat and marinade to the casserole

and cover, cooking on a low, gentle

heat for 2 hours.

Cook’s note: This can be made the

day before – just reheat thoroughly

before serving.

LIVING (^) | GATHERING