Venison recipe 1


	GLENFERNATE FRESH MEAT


	STALKERS' STEW

900g Venison from the haunch	a dash of lemon juice
25g Flour	1 measure of ruby Port
50g extra virgin Olive Oil	275 ml Beef Stock
2 chopped onions	crushed sea salt
2 chopped rashers of bacon	freshly milled pepper
	juniper berries

Cube the venison and roll it in the seasoned flour

Fry the chopped onions and bacon with the oil in a deep casserole dish, until the onions brown. Then add the venison cubes, turning these over as they cook. Add the port and the lemon juice, the stock, the berries and any remaining flour. Season well.

Cover and simmer for around 1.5 hours or until the venison is tender. Serve with rice, or baked potatoes, and redcurrant jelly.