Venison Casserole

3 tbsp rice bran oil
3 shallots, chopped finely
½ onion finely chopped
4 rashers unsmoked bacon, chopped
3 celery sticks, chopped
25 g plain flour
675 g venison, diced
425 ml beef stock
150 ml red wine
240 g can cooked peeled chestnuts
1 tbsp SIDS PLUM SAUCE
3 tbsp Grand Marnier
SIDS SALT & PEPPER to taste

Preheat the oven to 160°C.
Heat the oil in a large flame proof and ovenproof casserole dish and fry the shallots and onion gently until cooked.
Stir in the bacon and celery and cook for 3–4 minutes. Remove to a plate with a slotted spoon and set aside.
Sift the flour into a shallow dish and season well with SIDS SALT & PEPPER. Add the venison and turn to coat in the seasoned flour. Add to the casserole dish and fry until browned on both surfaces.
Return the onion, bacon and celery mixture to the casserole.
Stir in the stock and wine then bring to the boil, add chestnuts, SIDS PLUM SAUCE and Grand Marnier.
Cover the casserole dish and cook in the oven for 1½-1¾ hours until the meat is tender.
Tip: To prepare the fresh chestnuts, make a slit in each one, place in a pan of boiling water and simmer for 10 minutes. Remove a couple at a time and carefully remove the outer and inner skin. If the inner skin remains, place the chestnuts in fresh boiling water and boil for a further 3 minutes, the skin will then rub off easily.
Inspired by WI