Sorry it took so long. Got dc to sleep and then dh came in so we ate dinner.
Here's the recipe, it's from Jo Pratt's book 'In the mood for entertaining' (I love this book and everything I have made from it has been delicious)
Redcurrant Venison Bourguignon with Spring Onion Potato Cakes
"wonderfully rich and full of different flavours yet so simple to prepare. If you can't get hold of any venison, braising steak can be used but do try venison, even frozen, because it has a lovely flavour and is exceptionally lean"
Serves 6 25 mins plus 2.5 hours cooking plus 30 minutes for potato cakes
Ingredients:
500ml burgundy wine
4 tablespoons of redcurrant jelly
2 tablespoons of olive oil
200g diced pancetta or lardons
18 baby onions or shallots, peeled
sea salt and black pepper
1.5 - 2kg diced venison
50g plain flour
3 sticks celery cut into 1cm pieces
4 cloves of garlic crushed
1 bay leaf, sprigs of thyme and 2 peeled strips of orange zest tied with a piece of string
1 tablespoon of Worcestershire sauce
300ml beef stock
25g butter
200g button mushrooms
2 table spoons chopped parsley
For the potato cakes:
1kg floury potatoes peeled and cut into chunks
2 bunches of spring onions sliced
50g butter
freshly grated nutmeg
3 tablespoons of flour
sea salt & black pepper
1 tablespoon olive oil
In a small saucepan heat the wine with the redcurrant jelly until the jelly dissolves
Meanwhile heat 1 tablespoon of oil in a large ovenproof casserole dish and brown the pancetta or lardons. Remove with a slotted spoon and add the onions or shallots. Cook over a medium to high heat until golden
Season the venison and toss in flour (easily done in a large freezer bag). Add to the pan with the pancetta or lardons, the celery, garlic, bay leaf, thyme and orange peel, worcestershire sauce, beef stock salt pepper and red wine mixture. Stir and gently bring to a simmer. Cover and cook for 2 hours, stirring occasionally.
This can be made a day or two in advance, left to cool and kept in the fridge. About 1 hour before eating, the bourguignon can be gently returned to a simmer.
Cook the potatoes until tender.Drain and mash until smooth.
Gently fry the spring onions in 25g butter for a minute or two until softened but not coloured. Stir into the mash along with a good grating of nutmeg and the flour and season.
Shape into small or large cakes and place on a flat plate or tray lined with greaseproof paper. Cover with greaseproof paper and put into the fridge until needed.
Preheat oven to 160 / fan 140 / gas 3
Melt 25g butter. Once bubbling, add the mushrooms and toss around until golden. Add to the casserole dish and simmer gently or cook in the oven for 30 - 40 mins.
Melt 25g butter in a large frying pan with the olive oil. When the butter is bubbling fry the potato cakes for a few minutes on each side until golden. You may need to to this in batches. Place on a baking tray and put in the oven to completely heat through for about 10mins.
Take out the herb bundle and scatter with parsley before serving the bourguignon with the potato cakes and vegetables of your choice.