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1
Heat a little oil in a large low-sided pan to smoking point (very hot).
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2
Season and dust all the venison in the flour.
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3
Add half the venison to the pan and seal, making sure it colours well (this makes the colour of the sauce), then remove.
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4
Reheat the pan and repeat with the rest of the venison.
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5
Remove from the pan.
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6
Add a little more oil and sweat the finely chopped onion and garlic for 3 mins.
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7
Add the venison and the tomato puree and cook for another 2-3 min.
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8
Stir in the remaining flour then add the boiling stock slowly to create a sauce.
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9
Bring the stew to a simmer then cook over a low heat for 1hour 30 mins or until the meat is tender.
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10
Meanwhile peel and shape the vegetables all to the same size apart from the onions which should be peeled whole and the roots trimmed.
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11
Cook them all in a little stock until tender, then set aside.
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12
Remove the meat from the sauce and keep warm in a covered bowl.
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13
Bring the sauce to the boil and adjust the consistency by adding more stock if too thick or reducing if too thin.
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14
Stir in a couple of knobs of butter to give the sauce a rich shine.
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15
Place the meat back into sauce, garnish with the vegetables and serve.
