Ingredients

1/2 a pack of Fletcher’s venison stir fry and slice the meat into smaller strips
1/2 onion, sliced
Your choice of available vegetables- celeriac, carrots, leeks prepared and cut into small slices
2 teaspoon red currant jelly or rowan jelly
A splash of red wine/ water
Salt and pepper

Method

Take a large frying pan and heat well, add a tablespoon of oil. Dry the meat thoroughly and colour very quickly all over in the hot pan. Remove and set aside, add the sliced onion, followed by the leek. Cook, whilst stirring, until soft, then add the other vegetables and cook briefly to just soften. Add the jelly and wine or water, bring to the boil, season lightly and return the meat to heat through.