Venison Shanks with Juniper and Berries

Season the meat with salt, pepper, and the crushed juniper berries. Heat the butter and a good splash of oil in a large casserole, and brown the venison all over for a few mins, then remove from the pan and set aside.
Chuck in the onions and celery, and cook on a low heat for 15 mins. Add the berries and wine, simmer for a few mins, then return the meat to the pan with the rosemary and stock, and simmer on low for 4 hours. When falling off the bone, remove the shanks from the pan and set aside. Turn up the heat and cook the sauce until thickened and glossy, then shred the meat, return to the sauce, and stir to coat. Serve hot with mash and any greens you fancy.

4 hrs

6 serving

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