Ingredient:
1 kg (2 lb) stewing venison, cut into 2.5 cm (1 in) cubes
2 tbsp olive oil
6 celery stalks, thickly sliced on the diagonal
150 g (5 oz) chestnut mushrooms, quartered
30 g (1 oz) plain flour
Salt and black pepper
125 g (4 oz) small carrots
Roast potatoes, to serve
Parsley sprigs, for garnish

Marinade:
450 ml (3/4 pint) red wine
3 tbsp sunflower oil
1 onion, sliced
1 tsp ground allspice
A few parsley sprigs
1 bay leaf

Method:
Make the marinade: in a large bowl, combine the red wine, oil, onion, allspice, parsley sprigs, and bay leaf. Toss the venison cubes in the marinade to coat them thoroughly, cover, and leave to marinate in the refrigerator, turning occasionally, for 2 days.

Lift the venison and onion out of the marinade and pat dry. Strain and reserve the marinade.

Heat the oil in a large flameproof casserole, add the venison and onion, and cook for 3-5 minutes until well browned. Lift out and drain on paper towels.

Lower the heat, add the celery and mushrooms, and cook for 2-3 minutes until softened. Remove with a slotted spoon. Add the flour and cook, stirring, for 1 minute. Gradually blend in the marinade and bring to a boil, stirring until thickened.

Return the venison, onion, celery, and mushrooms to the casserole, and season with salt and pepper. Bring to a boil, cover, and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 1 ½ hours.

Add the carrots, and return to the oven for 30 minutes or until the venison is tender. Serve hot with roast potatoes, and garnish with parsley.