>>632055Take some Flour and add in Salt, Black Pepper and Five-Spice to season it.
Cut Venison into casserole sized chunks and dip each cube into the flour mixture until you have a light dusting on each piece.
Add oil to a hot skillet and brown the Venison for no longer than one minute. You want it blue-rare
Add Beef Stock to 250ml of water and simmer until dissolved while you cook your venison.
Transfer the browned venison to a stew pot, then add more oil to the skillet and cook sliced Onion, Garlic, Carrot and Mushrooms until the onions have turned soft.
Transfer the veg and beef stock to the pot, then add one glass red wine, Black pepper and Salt to taste, one tablespoon of Oil and a tea spoon of the seasoned flour mix from earlier.
Bring this mixture to the boil and reduce heat. Add in a sprig of Rosemary and a hearty bunch of Pine Needles tied together with some twine.
Transfer to a convection oven at 70C and leave there for 3 hours to slow cook. Stir once every hour.
Serve with boiled/mashed potatoes, green beans or colcannon
