INGREDIENTS
2 1/4
lbs Venison boned leg or shoulder of
1
Bay leaf
2
Carrots
3
Celery sticks
1
Garlic clove
2
Onions
2
Thyme, sprigs
4 15/16 oz
Turnips or swede
1
dry pint Beef stock
2 tbsp
Jelly redcurrant
5 tbsp
Plain flour seasoned with salt and pepper
1
Olive oil and butter
1
dry pint Red wine rioja is, dry good