3 kg of venison. You can use shoulder but I think that fillet is better as venison can be really tough. Dice this up into mouth size pieces. Remove any excess fat.
1 bottle of red wine
200 ml of water
2 beef or chicken stock cubes
4 tbsp of redcurrant jelly
Olive oil
Butter
6 cloves of garlic crushed (not Chinese garlic as it's a bit dodgy we think)
2 onions- finely diced
4 rashers or use can use lardons
500g of mushrooms.
Cornflour

I think this recipe is better done the day before you serve it, as it just gets so much better with a good bit of resting time.

Here we go:

Place a knob of butter and a tbsp of olive oil into a really hot, thick bottomed saucepan and saute your onions until softened but not browned. Add the crushed garlic at the end and give a little cook.
Then remove the onions and garlic and place in a bowl.
In the same hot saucepan, add another knob of butter and olive oil and brown your meat. Do this in small batches. Don't cook it- just brown it!
Once the meat is browned, add all the meat back into the saucepan.
Then add the bottle of vino, the stock cubes, the water, redcurrant jelly, the onions & garlic and some salt and pepper.
Then place in a pre-heated oven at 180 degrees Celsius and leave to bask in glory for 90 minutes!
Once this is done you can decide to leave it over night or leave it for the day. I add the mushrooms when I am reheating it so that you get their lovely texture.

Before you serve it, if it is too watery you can thicken with some cornflour. To do this just place 2 tablespoons of cornflour into a small hot saucepan with some water and stir vigorously, making sure to get all the lumps out. Once all the lumps are out add this mixture to the casserole and you should see it thicken. Add more if you would like too- but not too much!

Serve with baked potatoes, sour cream and red cabbage.

It is unbelievably yummy. Enjoy......