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Ingredients
Method
- 800g diced venison
- 2 tbsp oil
- 12 peeled shallots
- 3 chopped carrots
- 2 chopped celery stalks
- 3 tbsp seasoned flour
- 250ml stout
- 500ml beef or game stock
- 2 tbsp tomato puree
- 2 tsp crushed juniper berries
- 2 bay leaves
- A few sprigs of thyme
- Season the meat and heat 1 tbsp of oil in a large pan. Brown the meat all over in batches, then remove from the pan and set aside. Add the remaining oil to the pan, then tip in the carrots, celery and shallots, and cook for 10 mins to soften. Stir the venison back into the pan and sprinkle with the flour. Stir to coat, then cook for 3 mins before pouring in the beer. Simmer for 5 mins.
- Add the stock to the pan along with the remaining ingredients. Reduce the heat to a low simmer, then cook for 2 hours or until the meat is falling apart. Scatter with some fresh herbs, then serve with mashed potatoes or crusty bread.
2 hrs 30 mins
4 serving
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