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Venison Casserole Provencale

Serves 4-6

Pre-heat the oven to gas mark 4, 350°F (180°C).

900g/2lb Stewing Venison
1 Onion, sliced
2 Carrots, sliced
200g Button Mushrooms
12-16 Black Olives
1 Large Tin of Tomatoes
2 Cloves of Garlic, crushed
225g/0.5 pint chicken or game stock
Dash of cooking oil

Gently fry the venison, onion and carrots along with the garlic in a little cooking oil. Transfer to a casserole dish.

Add the whole mushrooms, olives and tomatoes with the stock and mix well.

Cook for approximately 1.5 hours until the meat is tender.

Serve with hunks of French bread and a green salad.

Source: Top Rack Venison