A tasty warming winter dish that's perfect for festive dinner parties
• 700g diced venison
• 2 tbsp seasoned plain flour
• 2 tbsp olive oil
• 12 shallots, peeled
• 200g shitake mushrooms, halved if large
• 1 garlic clove, crushed
• 1 tsp ground cinnamon
• 2 tsp ground coriander
• 600ml beef stock
• 2 tbsp redcurrant jelly
• 2 tbsp chopped fresh coriander
Serves four
1) Preheat the oven to 150C/Gas 2.
2) Put the venison in a bag with the seasoned flour and seal the top.
3) Shake well to coat the meat in the flour.
4) Heat the oil in a large flameproof casserole and add the contents of the bag.
5) Fry over a high heat until the meat is browned all over.
6) Remove with a slotted spoon and set aside.
7) Add the shallots, mushrooms and garlic and fry for a few minutes, until browned.
8) Return the meat to the pan and add the spices.
9) Cook for a minute or two, then pour in the stock.
10) Stir well, then cover the casserole and transfer to the oven. Cook for 1 hour.
11) Stir in the redcurrant jelly and return to the oven without the lid for 1/2 hour.
12) Remove from the oven, stir in the coriander and serve with garlicky mashed potatoes. 13) Serve with Gran Reserva Rioja.
Sources have elaborated on the Taylor Swift and Travis Kelce “engagement countdown”
Denim, but make it fashion—embellished jeans are the cool girl solution to party dressing
I’m a self-proclaimed scent snob—but I genuinely think these 7 celebrity perfumes could pass as designer
