Angela Hartnett's venison and carrot stew

1 hr 5 minServes 4

A lean, warming winter stew of venison browned and simmered with root vegetables, wine and stock until tender.

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prepSeason the venison
1 kg venison for stewing, diced large	Sauté venison in batches until browned				Finish with parsley, serve
30 ml groundnut oil
4 large carrots, peeled and sliced into lozenge shapes	Sauté carrots, celery, onion, garlic, herbs & spices, 5 min	Return venison, add tomato puree, cook 3 min	Deglaze with wine, reduce	Add stock, simmer 40 min until meat is tender
2 sticks of celery, cut into 3 cm pieces
1 large onion, cut into large dice
1 garlic bulb, cut in half
2 cloves
5 juniper berries, crushed
2 sprigs of thyme
2 tsp tomato puree
200 ml red wine
500 ml water or chicken stock
1 tbsp flat-leaf parsley, chopped

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