Hearty venison casserole

This is a rich and delicious way of making an expensive meat go a long way, just the thing for a cold winters night when you are in the mood to eat meat!

Ingredients

3 Tbsp	Olive oil
1 packet	Venison (Main)
2 medium	Onions
3 medium	Garlic cloves
50 g	Flour
2 ½ cups	Beef stock
1 cup	Marsala, wine
½ cup	Chutney, date
2 Tbsp	Tomato paste
¼ cup	Chopped parsley
1 tsp	Dried rosemary
½ tsp	Cracked black pepper

Directions

1. Preheat oven to 325 degrees. Cube the venison and toss in flour.
2. saute the garlic and onions in the oil until transparent.
3. remove the onions and garlic and set aside, return the meat to the pan and brown all over.
4. return the onions and garlic to the pan and add all other ingredients. bring to the boil, stirring.
5. transfer in to a casserole dish with a tight lid. cook in the oven at 325-350 degrees for 1 1/2 to 2 hours.
6. Sauce may be thickened with cornflour and water if necessary.
7. serve with jacket potato and green peas.