Scottish Recipes: Venison in Claret

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Ingredients

( 3-4 servings ) - 1 lb ( 500 g ) venison, shoulder, neck or slices from the haunch.

2 level tablespoons flour seasoned with salt and pepper and 1/2 teaspoon freshly ground all spice.

2 tablespoons oil; 1 onion, finely chopped; 1 pt ( 600 ml ) robust claret.

1 tablespoon rowan jelly, plus extra for serving; seasonings - salt and pepper.

Cut the meat up neatly into bite-size pieces and coat in seasoned flour.

Heat the oil in a pan or flameproof casserole and brown the onion, then add the meat and brown well.

Sprinkle in any left over flour. Add the claret and rowan jelly.

Bring to a slow simmer, cover and cook, preferably in a slow oven, till the meat is tender, about one-and-a-half hours.

Season and serve with potatoes and rowan jelly.