Home
Ingredients
• venison
• bay leaf
• juniper berries
• sloe gin
• mixed fresh vegetables
• garlic
• thyme
• salt and pepper
• water
Method
1. Dice the venison into bite-sized pieces and place in a bowl with half a dozen bay leaves, a dozen crushed juniper berries and a full glass of sloe gin. Use sufficient gin to cover the venison. Seal the bowl with cling film and leave to marinate in the fridge for 48 hours, stirring occasionally.
2. Dice the vegetables and place them and the venison marinade in a casserole dish. Add two chopped cloves of garlic, a good sprinkling of thyme and season. Add cold water until the mixture is just covered.
3. Put the lid on the casserole dish and place it at the bottom of a preheated oven at 150°C and cook for three to four hours. Stir the mixture every hour. After an hour taste and add seasoning if necessary. The liquid content should reduce to a thick, rich sauce. Serve hot with crusty bread.
