Casseroles are simply the easiest meals to prepare. First, you do all your peeling, slicing and sautéing, then you pop everything into a large pot with a lid and leave it in the oven or on the hob for a couple of hours.

Ingredients

In the meantime, you can go for a walk, watch a movie or mow the lawn, then, later on, you can settle down to a hearty, warming feast.

Serves 6-8 

  • 50g (2oz) butter 
  • 900g (2lb) venison haunch, cut into 2.5cm (1in) cubes
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 50g (2oz) plain flour 
  • 2 tbsp paprika 
  • 300ml (1/2 pint) red wine
  • 2 tbsp redcurrant jelly
  • about 1.2 litres (2 pints) beef or chicken stock (homemade or made up from a cube is fine)
  • 450g (1lb) sweet potatoes, peeled and cut into small chunks
  • 1 x 400g (14oz) tin of butter beans, drained and rinsed
  • sea salt and freshly ground black pepper 
  • chopped fresh flat-leaf parsley, to garnish 

Preheat oven to 180°C, (350°F/gas mark 4). 

Heat the butter in a large, heavy- based casserole dish with a lid over a medium heat. Season the venison and add to the dish. Add the onion, celery and garlic and cook for 2 minutes, stirring. Stir in the paprika and flour and cook for 1-2 minutes, stirring to combine. Pour in the wine and allow to bubble down, stirring constantly. Mix in the redcurrant jelly with enough stock to just cover the meat. 

Bring the casserole to the boil, then season to taste. Cover with a lid and put in the oven for 1 hour. Then remove from the oven, add the sweet potatoes and butter beans and continue cooking in the oven for another hour or until the venison and sweet potatoes are tender. 

Spoon into warmed bowls and garnish with the parsley to serve.

Method

  1. Preheat oven to 180°C, (350°F/gas mark 4). 
  2. Heat the butter in a large, heavy- based casserole dish with a lid over a medium heat. Season the venison and add to the dish. Add the onion, celery and garlic and cook for 2 minutes, stirring.
  3. Stir in the paprika and flour and cook for 1-2 minutes, stirring to combine. Pour in the wine and allow to bubble down, stirring constantly. Mix in the redcurrant jelly with enough stock to just cover the meat. 
  4. Bring the casserole to the boil, then season to taste. Cover with a lid and put in the oven for 1 hour.
  5. Then remove from the oven, add the sweet potatoes and butter beans and continue cooking in the oven for another hour or until the venison and sweet potatoes are tender. 
  6. Spoon into warmed bowls and garnish with the parsley to serve.