Venison casserole with blackberries & port

If ever there was a delicious winter warmer stew, then this one must be top of the list. A real pot of comfort food.

• Preparation: 20 mins
• Cooking: 150 mins
• Serves: 4

What you need:

• 100g butter
• 2kg diced venison
• 1 red onion, chopped
• 2 garlic cloves
• 2 tbsp plain four
• 75cl red wine
• 300ml port
• 1 large bay leaf
• 3 sprigs thyme
• 400g drained pickled onions
• 200g blackberries, fresh or frozen
• Salt and pepper

What you do:

1. Preheat the oven to 160c.
2. In a ProCook Gourmet Steel Shallow Casserole brown the venison in the butter then remove and set aside.
3. Brown the onions with the garlic then add the plain flour to soak up the juices.
4. Pour over the wine and port then mix until smooth.
5. Add the bay leaf, thyme, pickles onions and blackberries then season with salt and pepper.
6. Place in the oven for 2.5 hours, checking occasionally. Remove the bayleaf before serving.

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