Venison Casserole with Red Wine and Juniper

• 1 large Yellow onion
• 2 medium Carrot
• 3 cloves Garlic
• 250 g Cremini mushrooms
• 800 g Venison stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Plain flour
• 1 tbsp Juniper berries
• 375 ml Red wine
• 500 ml Beef stock
• 2 leaves Bay leaves
• 6 sprigs Fresh thyme
• 2 tbsp Olive oil

1. Prepare the vegetables: peel and slice the onion, peel and cut the carrots into chunky pieces, and peel and crush the garlic. Halve or quarter the mushrooms so they stay meaty in the casserole.
2. Heat the olive oil in a dutch oven over medium-high heat. Season the venison with the fine sea salt and black pepper, then brown in batches for 6 to 8 minutes total, turning until well coloured; transfer to a plate.
3. Lower the heat to medium and add the onion and carrots to the pot. Cook for 6 to 8 minutes until the onion softens, then stir in the garlic for 1 minute.
4. Stir in the plain flour and cook for 1 minute to remove the raw flour taste. Add the juniper berries and pour in the red wine, scraping up any browned bits from the base.
5. Return the venison (and any juices) to the pot, then add the beef stock, bay leaves and fresh thyme. Bring to a gentle simmer, cover with a lid slightly ajar, and cook for 75 to 90 minutes until the venison is tender.
6. Stir in the mushrooms and simmer uncovered for 15 to 20 minutes until the mushrooms are tender and the sauce looks glossy and lightly thickened. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed, then remove the bay leaves and thyme sprigs before serving.
7. Rest the casserole off the heat for 5 minutes so the sauce settles. Serve hot, spooning plenty of sauce over each portion.

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