INGREDIENTS:
2lbs/1 kg Shoulder Venison, sliced about ½ inch thick
1oz/25g flour
3 onions diced finely
400 ml/¾ pint red wine
1 bay leaf
1 clove garlic
6 black peppercorns - cracked
seasoning
pinch of salt
oil
COOKING:
Heat oil in frying pan and brown venison. Transfer to braising dish and add remaining
ingredients. Cover the dish and cook in oven (375°F/190°C/gas 4-5) for 1½ - 2 hours.