Stewed Venison in Red Wine

Ingredients:
• 300 g venison, cut into 2 cm chunks
• 2 onions, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 2 sprigs of rosemary, leaves picked and chopped
• Olive oil
• Sea salt and freshly ground black pepper
• Red wine (Remember, if you can drink it, then you can cook with it!)
1. Heat oil in a pan and brown venison.
2. Add onions, carrots and rosemary and fry, with continual stirring, until the onions start to go brown.
3. Add sea salt and pepper; pour in enough red wine to almost cover the meat and vegetables.
4. Cover the pan with a lid and simmer for at least 1 hour and afterwards liquid should be of a consistency close to thick cream. (Of which a small dose before serving is an added plus!)
5. Serve with potato, bread, couscous or rice depending on preference
I serve this with rice, but then I’m Chinese! The picture is of the first time I cooked this recipe with venison. In the meantime I’ve done the same with lamb and beef…and it works! I hope you like it too!