Venison Stew with Juniper and Red Wine

• 1 large Yellow onion
• 300 g Cremini mushrooms, firm, fresh
• 800 g Venison stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 25 g Plain flour
• 1 tsp Juniper berries
• 2 sprigs Fresh rosemary
• 300 ml Red wine, dry
• 600 ml Beef stock

1. Halve and slice the onion. Halve any large mushrooms so they cook evenly.
2. Put a large casserole over medium-high heat. Add the onion and mushrooms with a pinch of the salt and cook, stirring, for 6 to 8 minutes until lightly coloured and any liquid has cooked off.
3. Add the venison and cook for 5 to 7 minutes, turning, until browned on all sides. Season with the remaining salt and the black pepper.
4. Sprinkle over the plain flour and stir for 1 minute so it coats the meat and vegetables. Lightly crush the juniper berries with the back of a spoon, then stir them in with the rosemary.
5. Pour in the red wine and bring to a gentle simmer, scraping up any browned bits from the base. Simmer for 5 minutes to reduce slightly.
6. Add the beef stock and bring back to a very gentle simmer. Cover and cook on low heat for 1 hour 45 minutes, stirring once or twice, until the venison is tender and the sauce lightly thickened.
7. Uncover and simmer for 5 to 10 minutes to thicken to your liking. Remove the rosemary sprigs, taste, and adjust seasoning with a little more salt and pepper if needed.

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