Ingredients

Haunch or loin of venison                Marinade
2 onions                                          2 carrots
4 sticks of celery                              ½ pt stock
Bunch of fresh herbs or bouquet garni 
Rind of juice of an orange
1 tablespoon redcurrent jelly          Beurre Manie
Seasoning

Method 

Marinate the venison for 2 to 3 days, turning occasionally.

Dry the meat and brown all over in hot fat or oil.  Slice the onions, carrots and celery, fry gently for 5 –10 minutes, and place in the bottom of a casserole.  Place the venison on top and add the herbs, marinade, stock and orange peel.  Season.

Cover the casserole and braise gently in a moderate oven for 2 – 2½ hours.  Baste occasionally.

When the venison is cooked, slice and arrange on a serving dish.
Strain the liquor from the casserole, reduce a little, and add the orange juice and redcurrant jelly.  Thicken with beurre manie.

Spoon a little of the sauce over the meat and serve the rest separately.

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