Ingredients:
1kg diced venison
100g streaky bacon, chopped
25g butter
2 onions, roughly chopped
2 cloves garlic, crushed
1 tablespoon fresh ginger, chopped
1 teaspoon ground cinnamon
½ teaspoon allspice
1 teaspoon dried thyme
1 bay leaf
500g tomatoes, peeled, seeded and chopped
250ml beef stock
80ml orange juice
80ml port
200g turnip, roughly chopped
200g parsnip, roughly chopped
How To:
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In a frying pan, heat the oil and butter.
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Cook the bacon over a medium heat until lightly golden. Remove and set aside.
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Brown the venison in batches and set aside.
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Fry the onions until golden and then add the garlic and ginger and cook for about a minute.
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Return the bacon and venison to the pan and add all the ingredients except the root vegetables. Bring to the boil, then reduce the heat and simmer, covered for 1 hour.
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Add the root vegetables to the pan and cook for a further 40 minutes.
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Season to taste.
Preparation Time: 45 mins
Cooking Time: 2hrs
Serves: 6