Marcio’s Venison Stew

Serves 4 You will need:

2 Once browned, remove the venison from the pan and set aside. Add the cubed bacon to the cooking juices in the pan. Cook the bacon for approximately five minutes until it is soft. • 600g venison shoulder meat, cut into cubes

• 3 tablespoons flour

• Salt and freshly ground black pepper

• 3 tablespoons butter • 1 tablespoon vegetable oil

• 150g bacon, cut into cubes • 4 cloves garlic, sliced

• 3 large white onions, diced • 1 carrot, diced

• 2 sticks celery, diced

• 3 bay leaves

• 3 cloves

• 1 cinnamon stick

• 1 tablespoon of juniper berries • 2 sprigs of thyme

• 1L vegetable stock

• Mashed potato, to serve 3 Add the sliced garlic, the diced onions, the diced carrots, and the diced celery to the pan and fry for a further five minutes on a low heat. Add the bay leaves, the cloves, the cinnamon stick, the juniper berries and the thyme sprigs, and fry for a further two minutes. 4 Return the browned venison you set aside earlier to the pan. Pour the vegetable stock into the pan, and add water until the meat is covered. Bring to the boil, and let the stew simmer for 10 minutes. 5 Remove the cinnamon stick, put a lid on the pan, and cook the stew over a low heat for 2.5 hours. Season the stew to taste with some salt and freshly ground black pepper, and serve with mashed potatoes. 1 Mix the diced venison with the flour, the salt and the freshly ground black pepper. Heat the butter and the oil in a large pan over a medium heat, and fry the floured venison until brown.