Venison, red wine and cranberry braise

Ingredients

2 tbsp sunflower oil
675g/1½lb venison, cut into 2.5cm/1in cubes
175g/6oz shallots, peeled
225g/8oz baby carrots, scraped
290ml/½ pint red wine
290ml/½ pint beef or lamb stock
2 tbsp tomato purée
2 tbsp cranberry sauce
salt and freshly ground black pepper
125g/4oz cranberries

Method

1. Heat the oil in a flameproof casserole and brown the venison pieces in batches over a high heat, removing them to a plate as they brown.
2. Preheat the oven to 160C/325F/Gas 3.
3. When all the venison has been browned, lower the heat under the casserole and add the shallots and carrots.
4. Fry for 5 minutes, stirring frequently, then pour in the wine and stock and add the tomato purée and cranberry sauce.
5. Bring to the boil, return the venison to the casserole and add seasoning. Cover and cook in the oven for 1 ¼ hours.
6. Stir the cranberries into the casserole and return to the oven for 30 minutes or until the meat and vegetables are tender.
7. Serve with herb mash and a green vegetable such as broccoli.