This recipe is from the Forest of Dean, where local venison is often cooked in local cider.
Marinate the venison in the cider overnight. Drain, retaining the cider, and pat dry with paper towels. Flour the joint, season with salt and pepper, and brown on all sides in the hot butter.
Place the venison in a casserole and add all the ingredients, including the cider. Cover and cook in a preheated oven at 180°C/350°F/Gas 4 for 2 hours.
Serve garnished with watercress.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.