Wild Venison Casserole

INGREDIENTS

• 500g Premium Game Venison Dice                          
• ½ cup flour (approx.)
• Salt & pepper
• Olive oil
• 1 medium onion (sliced)
• A clove of garlic (crushed)
• ½ cup mushrooms (sliced)
• 1 carrot sliced (thinly sliced)
• ¾ cup pumpkin (cut into cubes)
• ¼ cup Spy Valley Pinot Noir
• 1 cup beef stock
• 1 T orange juice
• 2 t Worcestershire sauce
• 1 T fresh thyme leaves
• 1 t soft brown sugar 

METHOD

1. Preheat the oven to 160°C. Combine flour with a pinch of salt & pepper creating a seasoned flour. Heat the oil in a large non-stick frypan over medium-high heat, coat Venison in seasoned flour and add to the pan in small batches to avoid overcrowding.  Brown on all sides, remove from pan and set-aside.
2. Without washing out the pan (add a little more oil if necessary) add onion and garlic to the pan and sauté over medium heat for 1-2 minutes until soft, add mushrooms, carrot & pumpkin and sauté for a further 5 minutes. Add Venison back to the pan along with all remaining ingredients. Bring to boiling point then immediately transfer to a casserole dish.
3. Cover and pop in the oven for around two hours or until meat is tender. 
4. Serve with either mashed potatoes, rice of pasta.  

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