Name: Venison in Claret
Yield: 3–4 Servings
Cuisine: Scottish
Ingredients: 1 pt (600 ml) robust claret (2½ c); 2 tablespoons oil; salt and pepper; 1 lb (500 g) venison, shoulder, neck or slices from the haunch; 1 onion, finely chopped; 2 level tablespoons flour seasoned with salt and pepper and ½ teaspoon freshly ground allspice; 1 tablespoon rowan jelly, plus extra for serving