This gorgeous venison Shrewsbury dish is great for a special occasions as the venison and flavours are quite special. Serve simply with some seasonal vegetables.
2 people made this
1 tablespoon beef dripping
6 venison cutlets
225g mushrooms, sliced
3 tablespoons red currant jelly
1 glass port wine
1 tablespoon Worcestershire sauce
juice of 1 lemon
450ml vegetable stock
Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat the oven to 190 C / Gas 5.
In a frying pan over a medium heat, warm the dripping then add the venison cutlets and fry on both sides until browned, about 3 minutes each side. Transfer to a ovenproof casserole dish. In the same pan, cook the mushrooms then add to the cutlets. Melt the red currant jelly in the pan then mix with port, Worcestershire sauce, lemon juice and stock. Pour the mixture over the venison.
Bake in the preheated oven for 45 minutes or until the venison is tender. Remove from the oven and serve the venison in the juices.