Long cooking

Venison stew

1kg Venison cubed
1-2 tbsp olive oil
1 onion chopped
1 tbsp plain flour
3 leeks
5-6 carrots
1 pt stromg beef stock
2/3 bottle red wine
2 x bay leaves
Bunch of thyme
6-8 pepper corns
Salt

Brown the chunks of venison in a pan with olive oil in small batches. Fry the onion in the same pan and deglaze with the red wine. Now I cheat slightly in terms of preping this - I could slow cook it all, but I give it a helping hand by stearming the carrots and leaks first - I find it a lot quicker, particularly as I can keep the carrot chunks quite large. Put all the ingredients in a casserole dish and cook for an hour or so, until there's the sauce is thick enough.

I usually leave the sauce a bit runny so I can cook some herby dumplings in there as well.

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