Wildstoof met Jenever (Dutch Game Stew with Gin and Juniper)

• 40 g Unsalted butter
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 900 g Venison stew meat
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 30 g Plain flour
• 2 tbsp Tomato purée
• 10 pieces Juniper berries
• 2 pieces Bay leaves
• 80 ml London dry gin
• 750 ml Beef stock

1. Set a large casserole over medium heat and melt the butter. Dice the onion, then cut the carrot and celery into small chunks.
2. Add the onion, carrot and celery with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden. Tip the vegetables into a bowl.
3. Turn the heat up to medium-high. Season the venison with the remaining salt and the pepper, then toss with the flour to lightly coat.
4. Brown the venison in the pot in a single layer, in batches if needed, until well coloured on all sides. Return all the meat to the pot.
5. Stir in the tomato purée and cook for 1 minute. Lightly crush the juniper berries between your fingers, add them with the bay leaves, then pour in the gin and let it bubble for 1 minute.
6. Return the vegetables to the pot and pour in the beef stock, scraping up any browned bits. Bring to a gentle simmer, then cover and cook on a very low heat for 2 hours, stirring occasionally, until the venison is tender.

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