Slow-Cooked Venison With Red Wine And Rosemary

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   1. Heat the oil in a large, heavy-based, flameproof casserole dish over a high heat. Season the meat and fry half of it in the dish for 5 minutes, turning once or twice until the meat is well browned. Transfer to a plate then repeat with the remaining meat. Set the venison to one side.

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   2. Place the carrot and onion in the pan and cook for 3 minutes, or until the vegetables are beginning to soften. Add the rosemary and tomato puree, and cook for a further 2 minutes, stirring from time to time.

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   3. Return the meat to the pan, add the wine and stock then bring to the boil. Reduce to a gentle simmer, then cover and cook for 11/2 hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes until the sauce is reduced, stirring as necessary.

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   4. Using the back of a spoon, roughly break up the diced venison. Check the seasoning and serve stirred through fresh Basil Pappardelle or other wide noodle.

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   Cook's tips

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   This stew can be made ahead and refrigerated overnight or frozen. If frozen, defrost thoroughly before heating gently in a pan with a little extra stock or water, until piping hot.

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   Drinks recommendation:

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   Serve with a medium-bodied red.

* Per serving · 4 servings · Values may vary.

No additional tips available.