Venison stew with myrtle berries

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2 onions

3 tbsp vegetable oil

500g diced venison

Flour

6 dried myrtle berries and 2 bay leaves, or 4 juniper berries and 7cm sprig rosemary

150ml red wine

250ml chicken stock or ½ chicken stock cube

 

Method:

Halve, peel and finely slice the onions. Heat 2 tablespoons of oil in a spacious sauté pan and stir in the onions with a generous pinch of salt. Cover and cook for 10 min over a medium-low heat. Pound the berries to break down. Stir the bay and myrtle (or juniper and rosemary) into the onions. Cover and cook for 5 min. Pat the meat dry and dust with seasoned flour. Push the onions to the side and add the meat. Spoon the onion back over the meat, cover and cook for 10 min. Stir, cook for 5 min then add wine and stock. Increase the heat, stirring as it begins to thicken then bubble. Reduce the heat to very low, cover and cook on the hob or in the oven (170C/gas 4) until the meat is tender, checking after 45 min. Back to top