Venison Casserole with Juniper and Root Vegetables

• 1 large Yellow onion
• 2 medium Carrot
• 2 medium Parsnip
• 1 small Fresh swede
• 800 g Venison stew meat
• 2 tbsp Plain flour
• 1 tsp Juniper berries
• 2 tbsp Tomato purée
• 250 ml Red wine
• 600 ml Beef stock
• 4 sprigs Fresh thyme
• 2 pieces Bay leaves

1. Prepare your vegetables: peel the onion, carrots, parsnips and swede, then cut them into generous bite-size chunks so they hold their shape during the long cook. Pat the venison dry with kitchen paper.
2. Set a large casserole over a medium-high heat. Add the venison and cook, turning, until well browned all over, 6 to 8 minutes; if it looks crowded, brown in two batches and return it all to the pot.
3. Add the onion to the pot and cook for 3 to 4 minutes until starting to soften. Stir in the plain flour and cook for 1 minute, scraping the base so it does not catch.
4. Lightly crush the juniper berries with the back of a spoon, then stir them into the pot with the tomato purée. Pour in the red wine and simmer for 3 to 4 minutes, stirring, until reduced slightly and the alcohol smell has cooked off.
5. Add the beef stock, thyme and bay leaves, then bring to a gentle simmer. Cover and cook on a low heat for 60 minutes, stirring once or twice, until the venison is starting to turn tender.
6. Stir in the carrots, parsnips and swede, making sure they are mostly submerged. Cover again and simmer for 35 to 40 minutes until the vegetables are tender and the venison yields easily when pressed with a spoon.
7. Remove the lid and simmer for 5 to 10 minutes to thicken the gravy to your liking. Fish out the thyme sprigs and bay leaves before serving.

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