Lean, richly flavoured venison gives a luxury lift to this winter stew. Use saddle of venison when you can, to make the most tender dish.
ingredients
serves 6
2 tablespoons olive oil
1 1/2 pound venison cubes, trimmed of fat
2 carrots, peeled and diced
2 sticks celery, trimmed and sliced
1 onion, peeled and cut into rings
1 level tablespoon All purpose flour
1 pint veal stock
4 juniper berries
1 level tablespoon chopped fresh lovage or celery leaves
Freshly ground black pepper
Shredded lovage or celery leaves to garnish
method
1. Heat the oil in a large, heavy-based saucepan and toss the meat in it over a high heat to brown the cubes quickly. Lift out the meat into a heatproof dish, using a slotted spoon.
2. Fry the carrots, celery and onion in the same pan for 5 minutes. Stir in the flour and cook it for 2 minutes before gradually blending in the stock. Bring to the boil, stirring continuously.
3. Return the venison to the pan, stir in the juniper berries and chopped lovage or celery leaves and season with pepper. Bring back to the boil, then lower the heat, cover and simmer for 1 hour, or until the meat is very tender. Pour into a warmed serving dish and garnish with the shredded lovage or celery leaves.
Mashed potato and rutabaga go well with the savoury broth of this dish.
