Venison Stew

A perfect autumn alternative to a Sunday roast.

1 tablespoon of oil

1 onion

2 cloves of garlic

4 tablespoonfuls of plain flour

400 grams of venison

Salt and pepper

Dried mixed herbs

2 tablespoons of balsamic vinegar

2 tablespoons of cranberry sauce

250 ml of stock

A handful of berries (blackberries, blueberries, redcurrants or blackcurrants would all work)

Pre-heat the oven to 100 Degrees.

Heat the oil in a large pan and add the chopped onion and garlic.

Put the flour in a bowl with some salt, pepper and mixed herbs.

Mix the venison with the flour and then add to the pan.

Brown the meat then add the vinegar and cranberry sauce, cook for a minute or so until it sizzles and then add the stock.

Bring to the boil then put in an oven proof dish and place in the over for an hour and 20 minutes.

Remove from the heat and drop the berries in, then cook for a further 10 minutes.

Serve with vegetables, potatoes and some Yorkshire puddings.