Italian-spiced venison casserole

Preparation

Crush the garlic cloves. Finely chop the onions.

Method

1. 1 Soak the porcini mushrooms in 400ml boiling water for 20 minutes.
2. 2 Drain, reserving the soaking liquor, then roughly chop and set aside.
3. 3 Heat the oven to 140°C/120°C fan/gas 1.
4. 4 Season the flour with salt and pepper, then toss the venison in the flour.
5. 5 Heat 1 tbsp of the oil in a large flameproof casserole, add the venison and fry over a medium heat until browned all over.
6. 6 Remove with a slotted spoon and set aside.
7. 7 Add the onion, garlic and porcini mushrooms to the pan and cook for 3-4 minutes, until softened.
8. 8 Stir in the spices and tomato purée and cook for 30 seconds.
9. 9 Stir in the wine and reserved soaking liquor.
10. 10 Return the venison to the pan and bring to a gentle simmer.
11. 11 Cover, transfer to the oven and cook for 1½ hours.
12. 12 Just before the time is up, heat the remaining oil in a small frying pan and add the chestnut mushrooms.
13. 13 Fry for 5-6 minutes, turning occasionally until golden.
14. 14 Stir the mushrooms into the casserole.
15. 15 Good served with creamy mashed potatoes.