Marinate the venison for 2 to 3 days, turning occasionally.
Dry the meat and brown all over in hot fat or oil.
Slice the onions, carrots and celery, fry gently for 5 –10 minutes,
Place in the bottom of a casserole.
Place the venison on top
Add the herbs, marinade, stock and orange peel.
Season.
Cover the casserole and braise gently in a moderate oven for 2 – 2½ hours.
Baste occasionally.
When the venison is cooked, slice and arrange on a serving dish.
Strain the liquid from the casserole
Reduce a little,
Add the orange juice and redcurrant jelly.
Thicken with beurre manie*
To thicken with beurre manie:
Work together 1 tablespoon butter and 1 tablespoon flour until well blended.
Add to the sauce,
Cook, stirring constantly, for 1 minute, or until sauce is thickened
Spoon a little of the sauce over the meat and serve the rest separately.
Serve with seasonal vegetables and creamed potatoes