Roughly dice the vegetables, and fry with a little oil in a large stewing pan for five minutes on high heat until well browned
Coat the venison in the flour, and add to the pan to brown well
Add the wine and redcurrant jelly to the pan, and bring to the boil – scrape the bottom of the pan as the liquid boils to bring all the bits that have stuck to the bottom back in to the mix
Add the rest of the ingredients and bring to the boil
Back the heat off to a low simmer and allow the stew to braise for 1 and a half to 2 hours, until the meat is completely tender and the sauce is well reduced
Season to taste with salt and black pepper and serve with mashed potatoes and green vegetables
