Venison shank casserole with pears and parsnips

Shopping list

• Fruit and vegetables

  • 1 sprig thyme
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 1 stick celery, chopped
  • ½ onion squash, seeds removed and cut into 2.5cm/1in moons, skin on
  • 6 beetroot, preferably Cheltenham Greentop variety, washed and cut in half lengthways
  • 2 sprigs thyme
  • 2 garlic cloves
  • 3 ripe pears, preferably Williams variety
  • 3 parsnips, peeled and halved

• Tins, packets and jars

  • 150ml/5fl oz chicken stock

• Cooking ingredients

  • 1 bay leaf
  • 4 peppercorns
  • 4 juniper berries
  • 2 tbsp vegetable oil
  • 2 litres/3½ pints chicken or beef stock
  • 200g/7oz cooked chestnuts
  • sea salt
  • freshly ground black pepper

• Drinks

  • 350ml12fl oz red wine
  • 150ml/5fl oz port

• Dairy, eggs and chilled

  • 150g/5½oz butter

• Meat, fish and poultry

  • 6 venison shanks, from the front legs
  • 4 rashers smoked bacon, chopped

• Other

  • 6 tbsp vinaigrette

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