Venison and Root Vegetable Casserole

Ingredients

• 700 g venison shoulder, diced
• 2 parsnips
• 300 g swede
• 2 carrots
• 300 ml red wine
• 400 ml beef stock
• 1 tsp juniper berries, crushed
• 2 tbsp tomato purée
• 2 tbsp rapeseed oil
• 1 tsp dried thyme

Method

1. 1

   Pat the venison dry and season well. Heat the oil in a large casserole over a high heat and brown the meat in batches. Set aside.

2. 2

   Add the chopped parsnips, swede and carrots to the pot and cook for 3 minutes.

3. 3

   Stir in the tomato purée, then pour in the red wine, scraping up any sticky bits from the base.

4. 4

   Add the stock, juniper berries and thyme, then return the venison to the pot.

5. 5

   Bring to a gentle simmer, cover tightly, and cook on the lowest heat for 1.5 hours until the venison is very tender.

6. 6

   Check seasoning and serve with buttered mash or crusty bread.