Venison stew
Serves 4

900g venison
Pepper seasoned flour
25g butter
2 tablespoons vegetable oil
600ml red wine (or stock)
1 sprig thyme
6 juniper berries, crushed
¼ teaspoon organic nutmeg
1 blade organic mace
4 whole organic cloves
1 stick of organic cinnamon
Steenbergs Organic 's natural sea salt

Heat the oven to 180°C. Cut the venison into2 ½ cm cubes and dust with the seasoned flour. Heat the butter and oil in a frying pan and brown the venison. Put them in casserole dish with a good lid. Our over the wine or stock into the frying pan, stirring to pick up the juices and flavours, then pour into the casserole. Add the spices, season with sea salt and put in preheated oven. Cook for 2 hours. Serve with creamed potatoes.

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Recipe courtesy of Steenbergs Organics