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Cinnamon spiced venison

Cinammon spiced venison casserole with red Gran Reserva

A sophisticated yet ultra-easy recipe: all it needs is gentle slow cooking.

The ideal wine to match is a Red Gran Reserva Rioja which has had a minimum of five years ageing to soften and mature. A dish - and a wine - to linger over.

Serves four
700g diced venison
2 tbsp seasoned plain flour
2 tbsp olive oil
12 shallots, peeled
200g shitake mushrooms, halved if large
1 garlic clove, crushed
1 tsp ground cinnamon
2 tsp ground coriander
600ml beef stock
2 tbsp redcurrant jelly
2 tbsp chopped fresh coriander

1. Preheat the oven to 150C/Gas 2. Put the venison in a bag with the seasoned flour and seal the top. Shake well to coat the meat in the flour. Heat the oil in a large flameproof casserole and add the contents of the bag. Fry over a high heat until the meat is browned all over. Remove with a slotted spoon and set aside.

2. Add the shallots, mushrooms and garlic and fry for a few minutes, until browned. Return the meat to the pan and add the spices. Cook for a minute or two, then pour in the stock. Stir well, then cover the casserole and transfer to the oven. Cook for 1 hour. Stir in the redcurrant jelly and return to the oven without the lid for 1/2 hour. Remove from the oven, stir in the coriander and serve with garlicky mashed potatoes.

Cook's tip: Use whatever interesting mushrooms you can find in this dish - sliced portabella or ceps would also work well.

Serve with
Gran Reserva: figs and cinnamon

Dark cherries overlaid by hints of nuts, liquorice, and dried fruits, with subtle aromas of cinnamon, leather and truffles. Wonderfully smooth in the mouth, with lingering black fruit flavours.

When to Enjoy
A special occasion wine. Excellent with autumn and winter casseroles, especially with venison and game. Delicious with mushroom based dishes.