Inspired by a trip to the butcher who had just received in the first of the season’s venison.
Put everything into the slow cooker and stir. Cook on high for 7 hours.
Olive oil, splash
One chopped red onion
4 chopped chestnut mushrooms
2 garlic cloves, finely chopped or pureed
250-300g (a large handful) of venison, cubed
200ml red wine
250ml stock, I used bouillon
2 tsp tomato puree
2 tbsp cranberry or redcurrant jelly
1tbsp juniper berries bruised in a mortar and pestle
4-5 bay leaves folded to bruise them
2 tbsp plain flour
Salt and pepper
Stir together in the slow cooker.
Serve with kale chopped and fried in olive oil and garlic
Mash or grains