Rich, flavourful Venison will make a hearty stew or casserole – you will know the recipe you prefer, so the following is a very rough guide only. Using a deep pan with a lid, heat some oil and then sear the venison briefly, to brown it, then set the meat aside. Use the same pan to sweat diced onions, garlic and carrots over a gentle heat until the onion is translucent, then return the meat (and any meat juices) to the pan and continue to cook until any liquid has almost evaporated. Add stock to cover, plus seasoning and a sprig of Rosemary, then bring to the boil. Reduce the heat, then cover the pan with its lid and leave to simmer for about an hour. Before serving, check the seasoning.
