1kg stewing venison, cubed
2 tbsp olive oil
6 celery stalks, thickly sliced on the diagonal
300g field mushrooms, thickly sliced
25g plain flour
Salt and black pepper
200g carrots, peeled and sliced to the thickness of a pound coin
1/2 bottle red wine
3 tbsp olive oil
1 onion, sliced thinly
1 tsp coriander seeds
6 juniper berries, roughly crushed
A few parsley sprigs
1 bay leaf
In a large bowl combine the red wine, oil, onion, coriander, juniper, parsley sprigs and bay leaf. Toss the venison cubes in the marinade to coat them thoroughly, cover with cling film and leave to marinate in the fridge, turning occasionally, for 2 days.
Lift the venison and onion out of the marinade. Strain and reserve the marinade.
Heat the oil in a large flameproof casserole, add the venison and onion and cook for 10 minutes until well browned. Lift out onto a plate.
Lower the heat, add the celery and mushrooms, and cook for a few minutes until softened. Remove with a slotted spoon. Add the flour and cook, stirring, for 1 minute. Gradually blend in the marinade and bring to a boil, stirring until thickened.
Return the venison, onion, celery, and mushrooms to the casserole and season to taste. Bring to a boil, cover and cook in a preheated over at 100C, Gas 1 for 3 or 4 hours. Turn off the heat and leave to cool.
Next day add the carrots and bring to a simmer on the top of the stove. Simmer very gently for up to an hour till all is tender.
We had it with turnip mashed with butter and pepper and some brussel sprouts and it was a proper winter supper. There was plenty more for the next night but it would also freeze well.