Venison Casserole
Ingredients
- 1 pound onions, thickly sliced
- 2 pounds carrots, cut into 1/2-inch dice
- 2 bay leaves
- 3/4 cup white wine vinegar
- 1 (5-pound) cross-cut saddle venison, cut into 2-inch cubes
- 3 tablespoons flour
- Salt
- Pepper
- Clarified butter
- 1/2 cup tomato puree
- 3/4 cup red wine
- 2 tablespoons plus 2 teaspoons red currant jelly
- 1 teaspoon arrowroot
- 1/2 lemon, juiced
- 1 lemon, thinly sliced
- 1/2 cup whipped cream
- Parsley, finely chopped
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