Ingredients:
- 1kg Venison (cut into 2cm cubes)
- 2 Large Onions (sliced/diced)
- 600ml Beef Stock
- 2 tbsp Dried Juniper Berries (cut into pieces) (optional)
- 2-3 Bay Leaves
- 1 Pig Trotter OR 8 Bacon Rashers
- 3-4 Carrots
- 2 tbsp Tomato Paste
- 1 can Guinness
- Olive Oil
- Boiled Water (to cover)
Method:
- Fry the onion in olive oil until soft and then remove from pan.
- Fry the carrots until starting to brown. Remove.
- Fry the venison quickly until brown then remove.
- Fry off the bacon or pig trotter and remove.
- In the oil that remains (add more if there is none left), add the tomato paste and stir until it smells sweet.
- Add back everything that has been cooked so far, plus the bay leaves, juniper berries and the can of Guinness.
- Stir for a moment to amalgamate then add the beef stock and enough hot water to cover.
- Bring to the boil, then reduce heat and simmer with lid on for two hours.
- Leave the lid off for the last hour or so, checking that it does not burn or go dry.
- Remove the pig trotter before it disintegrates. If necessary, thicken with a little flour and water 10 mins before serving.
- Serve with mashed potato and cooked peas.
- (Hint: leave the bay leaves in any leftovers to add flavour while it cools and is recooked.) Serves 4-6