Succulent Braised Venison

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
258
FAT
12%
CHOL
11%
SOD
11%

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Ingredients for 8 servings

2 carrots , roughly chopped

olive oil and butter, for frying

1 bay leaf

3 celery sticks, roughly chopped

2 tbsp redcurrant jelly (or rowan or hawthorn jelly)

450.0ml beef stock

450.0ml dry red wine (Rioja is good)

2 thyme sprigs

1.0kg boned leg or shoulder of venison , cut into large chunks (or buy ready-cubed venison for stewing)

5.0 tbsp plain flour , seasoned with salt and pepper

1 garlic clove , crushed

2 onions , roughly chopped

140.0g turnips or swede, roughly chopped

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