Venison and Red Pepper Stew

Ingredients
300g diced venison
2tbsp flour
2 onions
2 celery sticks
2 red peppers
1 clove garlic
250ml beef or game stock
250ml red wine
1 bay leaf
Salt and pepper

Method
1.  Pat venison dry with kitchen paper and toss in 2tbsp of flour - heat oil in a casserole and quickly brown the venison all over.
2.  Add the onions (sliced), the crused garlic, diced celery, and finely sliced red peppers - cook for a few minutes until the onions are golden and the vegetables start to soften.
3.  Pour in the stock and red wine - add a bay leaf, and stir well - season with salt and pepper.
4.  Simmer in the oven at 160C / 325F for 2 hours until venison is tender.
N.B. could add mushrooms, or add a splash of port with the wine, and stir in a blob of creme fraiche to finish.

Status
Not tried yet.