Venison Casserole with Juniper and Thyme

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 2 medium Carrot
• 250 g Cremini mushrooms
• 1 tsp Juniper berries
• 6 sprigs Fresh thyme
• 2 Bay leaves
• 800 g Venison stew meat
• 2 tbsp Plain flour
• 2 tbsp Tomato purée
• 200 ml Red wine
• 700 ml Beef stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the olive oil in a Dutch oven over a medium heat. Add the onion and a pinch of the salt, then cook for 5 minutes until softened. Stir in the carrots and cook for 3 minutes.
2. Add the mushrooms and cook for 6 to 8 minutes until they release their liquid and start to take on colour. Lightly crush the juniper berries with the back of a spoon, then stir them in with the thyme and bay leaves. Tip the vegetables into a bowl for now.
3. Turn the heat up to medium-high and add the venison to the pot, seasoning with the remaining salt and the black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the meat is well browned. Sprinkle over the plain flour and cook for 1 minute, stirring so it coats the meat.
4. Stir in the tomato purée and cook for 1 minute. Pour in the red wine and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes to reduce slightly.
5. Return the vegetables to the pot and pour in the beef stock. Bring to a gentle simmer, then reduce the heat to low, cover and cook for 1 hour 45 minutes, stirring once or twice, until the venison is very tender and the gravy is glossy. If it looks too thick at any point, add a splash of water.
6. Taste and adjust seasoning if needed, then remove the thyme sprigs and bay leaves. Let the casserole stand for 5 minutes before serving so the gravy settles. Serve hot.

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