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Ingredients

• 2 tbsp flour
• 1.25 kg venison steaks, trimmed and cut into 2.5 cm pieces
• 4 tbsp olive oil
• 3 onions, finely sliced
• 2 cloves garlic, finely chopped
• 3 raw beetroot
• 850 ml rich beef or venison stock
• 150 ml port
• 150 ml crme frache
• freshly ground salt and black pepper

Description

Beetroot Adds A Fine Flavour And Texture To This Rich, Slow-braised Venison Casserole From Claire Macdonald

UK TV