Wild venison, red wine, juniper and orange pot roast

WHAT YOU'LL NEED

• ¼ cup olive oil
• 1-1.5kg boneless wild venison roast
• 1 bunch baby carrots, peeled
• 4 small parsnips, peeled and halved
• 2 celery sticks, chopped into 1cm chunks
• 1 large onion, quartered and chopped
• 2 clove garlic, crushed
• 1 tbsp plain flour
• 250ml red wine
• juniper berries
• 60 ml orange juice
• 1 tsp finely grated orange zest
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary leaves
• 2 cups water or beef stock
• salt and freshly ground black pepper

HOW TO COOK IT

1.      In a large heavy-based flameproof saucepan heat 1 tablespoon olive oil over a medium-high heat, place venison roast in pan and cook until browned all over, then set aside.

2.      Add another tablespoon of oil, place carrots, parsnips and celery in batches into the pan and brown for about 5 minutes each, then set aside.

3.      Heat remaining oil, add onion to pan over a low heat, cover with a lid and allow to soften for 5 minutes. 

4.      Add garlic and cook over a medium heat, stirring constantly for 2-3 minutes. Add flour, stirring to combine and cook for a further 2 minutes. 

5.      Pour in the wine and bring to the boil for 2 minutes to cook off the alcohol. 

6.      Add the juniper berries, juice, zest, thyme and rosemary. Then return the vegetables and venison to the pan and add the water. Bring to the boil, cover, then reduce heat to very low and cook for 2 hours or until the meat is tender.

Serve venison roast with root veg and a sweet potato mash.