This casserole is best cooked in a cast-iron casserole dish, which will transfer from stovetop to oven. Heat some olive oil and seal the meat over a medium heat. There is no need to have the oil smoking hot. Add onions to the oil and sweat for about 5 minutes. Add mushrooms and thyme and cook for a further couple of minutes. Add red currants, stock red currant jelly, and wine. Bring to the boil and then return the meat.

Note: The braising steak adds extra richness to the dish, although you can use other game such as rabbit or pheasant instead.

Cover the casserole and cook for 1 hour 45 minutes. Remove lid and taste to check how tender the meat is - different cuts of meat can vary considerably in their cooking times. The casserole will happily cook for a further hour or so. Serves 4-6.

Submitted by: Thenutritionconsultants