Wildstoof met Cranberry (Dutch Game Stew with Cranberries)

• 2 medium Yellow onion
• 250 g Button mushrooms
• 800 g Venison stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 30 g Plain flour
• 2 tbsp Sunflower oil
• 30 g Unsalted butter
• 8 Juniper berries
• 2 Bay leaves
• 375 ml Red wine
• 500 ml Beef stock
• 150 g Fresh cranberries

1. Halve and thinly slice the onion. Trim and slice the mushrooms.
2. Pat the venison dry, then season with the fine sea salt and black pepper. Toss with the plain flour until lightly coated, shaking off any excess.
3. Heat the sunflower oil and half the unsalted butter in a Dutch oven over medium-high heat. Brown the venison in batches for 6 to 8 minutes per batch until well coloured, then transfer to a plate.
4. Lower the heat to medium and add the onion with a pinch more salt if needed. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
5. Lightly crush the juniper berries with the back of a spoon and add them to the pot with the bay leaves. Pour in the red wine and scrape up any browned bits from the base.
6. Return the venison and any juices to the pot, then add the beef stock. Bring to a gentle simmer, cover, and cook on low for 75 to 90 minutes until the meat is tender.
7. Stir in the mushrooms and fresh cranberries. Simmer uncovered for 15 to 20 minutes until the mushrooms are tender, the cranberries have softened, and the gravy is glossy and lightly thickened.
8. Turn off the heat and stir in the remaining unsalted butter to enrich the sauce. Taste and adjust with a little more fine sea salt and black pepper, then serve hot.

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