Succulent braised venison

INGREDIENTS

• 2 carrots , roughly chopped
• 140g turnips or swede, roughly chopped
• 2 onions , roughly chopped
• 3 celery sticks, roughly chopped
• olive oil and butter, for frying
• 1 garlic clove , crushed
• 1kg boned leg or shoulder of venison , cut into large chunks (or buy ready-cubed venison for stewing)
• 5 tbsp plain flour , seasoned with salt and pepper
• 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
• 450ml dry red wine (Rioja is good)
• 450ml beef stock
• 2 thyme sprigs
• 1 bay leaf