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Serves 4
2 Carrots, roughly chopped
140g/5oz Turnip or swede, roughly chopped
2 Onions, chopped
3 Celery sticks, chopped
Olive oil and butter, for frying
1 Garlic clove, crushed
1kg/2lb 4oz leg or shoulder of venison, cut in large chunks (or buy cubed stewing venison)
5 tbsp plain flour, seasoned with salt and pepper
2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
450ml/16fl oz dry red Rioja (the Berberana works well)
450ml/16fl oz beef stock
1 bay leaf
2 oregano sprigs
1. Heat oven to 180C/fan 160C/gas 4. In a heavy based casserole, fry the veg in a little oil and butter until golden, 4-5 mins. Add the garlic, fry for 1 min more, then remove and set aside.
2. Coat the venison with the flour. Add more oil and butter to the casserole, then fry the meat over a high heat, stirring now and then, until browned. Cook in batches if necessary. Remove with a slotted spoon and set aside.
3. Add the jelly and wine to the pan and bring to the boil, scraping the pan with a wooden spoon. Pour in the stock, then add the bay leaf, 1 oregano sprig, meat and veg. Season and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender.
Check the seasoning before serving. Garnish with oregano.
Runner-up
Carole Jones from Lincolnshire. Her recipe for roast serrano figs with warm walnut & peppercorn dressing perfectly sets off Pagos de Tahola Reserva de la Familia 1995, £12.15 from laithwaites.co.uk, a mellow and fruity red with a hint of vanilla oak.
The judges
Spanish restaurant Fino hosted the judging of this competition with owners Sam and Eddie Hart, Chris Wood from toptable.com and a judge from the BBC food group on the panel.
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