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Venison casserole
Fruit and vegetables
2
onions
, diced
4
garlic
cloves, crushed
500g/1Ib 2oz chestnut
mushrooms
, halved
punnet
redcurrants
, to decorate
6 sprigs
rosemary
or thyme, to decorate
new potatoes
wilted
spinach
Tins, packets and jars
3 tbsp
redcurrant jelly
Cooking ingredients
1 tbsp
olive oil
2
beef stock
cubes, crumbled
salt and freshly ground
black pepper
, to taste
50g/2oz
cornflour
Dairy, eggs and chilled
25g/1oz
butter
Meat, fish and poultry
4 rashers smoked
bacon
, chopped
2.5kg/5½lb haunch or shoulder of
venison
, diced
Other
½ bottle
red wine
400ml/14fl oz water
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