To make a classic venison casserole simply brown the diced venison in hot olive oil in a heatproof casserole. Remove the venison and reserve.
Add a chopped onion, a couple of diced carrots and 2 cloves of chopped garlic. Stir fry gently for 5 minutes then add the reserved venison. Stir in 1 tablespoon of paprika, then add 100mls of red wine and let it bubble for 30 seconds. Add a couple of cans of chopped tomatoes and a cup of water. Bring to the boil and simmer 45 – 60 minutes or until the meat is tender and the sauce is thick.
Remove from the heat and let it stand for 5 minutes so the meat absorbs the sauce.
Taste and season. Serve with torn parsley leaves.
