Jamie Magazine
By Georgie Socratous
About the recipe
The classic flavourings for venison are used here in a warming stew. If you can’t get shanks, diced shoulder would also work.
Recipe From
Jamie Magazine
By Georgie Socratous
4 venison shanks
1½ tablespoons juniper berries
1 large knob of butter
olive oil
4 red onions
2 celery stalks
2 punnets of redcurrants
300ml red wine
a few sprigs of fresh rosemary
800ml organic beef stock
Tags