This is fab - though probably not my favourite. I think i'm with Carole - homemade soup, whatever kind - probably something with pearl barley, split peas, beans, lentils etc .Mmm mm

Anyway, I made this for the first time last week and recommend it. It would make a great xmas meal with mashed potoes & be dead easy if you had a huge crowd. Make it ahead - it will keep in the fridge for 3/4 days.

Venison Casserole

INGREDIENTS:

1-1&1/2 kg boned venison shoulder, cut into 2.5cm pieces
75g smoked streaky bacon, chopped
3 tbsp olive oil
2 medium-sized onions, sliced
2 carrots, sliced
1 stick celery
2 tbsp flour seasoned with salt and freshly ground black pepper
300ml game or beef stock
a generous bouquet garni of parsley stalks, bay leaf, thyme and mint tied with a string
225g small baby button mushrooms, left whole, or chestnut mushrooms, thickly sliced
For the Marinade:
1 tbsp olive oil
salt and freshly ground black pepper
2 tbsp redcurrant or blackcurrant jelly
75ml cider vinegar
225ml red wine
1 medium-sized onion, chopped
1 carrot, diced
1 stick celery, diced
3 juniper berries, crushed
3 allspice berries, crushed (or use a good pinch of ground allspice or mixed spice)
2 sprigs fresh thyme


PREPARATION:

1. First marinate the venison: place the venison pieces in a large glass bowl and mix in the olive oil, salt and pepper. Melt the jelly with the vinegar in a small saucepan (or in the microwave) until dissolved. Pour over the meat, then mix through the remaining marinade ingredients. Cover and place in the fridge over night or up to three days. Stir through occasionally.
2. When ready to cook, drain the meat in a colander, reserving the marinade. Discard the solids that pass through.
3. Heat the olive oil in a large flame proof casserole and fry the bacon until just brown; remove and set aside.
4. Fry the onion slices, carrot and celery until they begin to colour; remove and set aside with the bacon.
5. Now fry the venison, in batches, until brown, using a little more oil if necessary. Remove the meat to a large bowl as it is browned. Sprinkle with the seasoned flour and toss through to mix well.
6. Preheat the oven to 170C/325F/gas mark 3. Pour the reserved marinade into the casserole and bring to the boil, scraping up any brown bits on the bottom. Skim off any scum that rises to the top. Add the stock and bring back to the boil. 7. Return the meat, vegetables and bacon to the casserole and add the bouquet garni and mushrooms. Bake in the oven for 2?2? hours or until tender. Check the level of liquid and add water if necessary. This is fantastic served with mashed potatoes. It keeps well in the fridge for several days, or in the freezer.


PREP/COOK
INFORMATION:

Cook time: 2 hours 30 minutes
Serves: 6

Being Scottish it has to be Stovies

or Homemade Tattie Soup or Chicken casserole

Louise, forgive my ignorance, what is a Stovie?

Thanks

Not sure if lobby is recognised outside of staffordshire, or stoke on trent for that matter.