Ingredients

Ingredients For the casserole

• 6 venison shanks, from the front legs

• 350ml12fl oz red wine

• 150ml/5fl oz port

• 1 sprig thyme

• 2 cloves garlic, crushed

• 1 bay leaf

• 4 peppercorns

• 4 juniper berries

• 2 tbsp vegetable oil

• 4 rashers smoked bacon, chopped

• 1 onion, chopped

• 2 carrots, peeled and chopped

• 1 stick celery, chopped

• 2 litres/3½ pints chicken or beef stock

• 200g/7oz cooked chestnuts

For the roasted vegetables

• ½ onion squash, seeds removed and cut into 2.5cm/1in moons, skin on

• 6 beetroot, preferably Cheltenham Greentop variety, washed and cut in half lengthways

• sea salt

• 2 sprigs thyme

• 2 garlic cloves

• 6 tbsp vinaigrette

• 3 ripe pears, preferably Williams variety

• freshly ground black pepper

• 150g/5½oz butter

• 150ml/5fl oz chicken stock

• 3 parsnips, peeled and halved

Description

A Wonderfully Rich And Fragrant Casserole That Would Make A Splendid Winter Supper With A Robust And Spicy Red Wine.

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