Spiced blackberry venison stew

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a splash of oil in a frying pan on a high heat. Quickly sear the venison on all sides, then throw into the slow cooker or large pot.

Step 2

Roughly chop the onions and celery and add to the frying pan with a little more oil. Once browned, add to the venison.

Step 3

Chop the mushrooms and garlic and fry with a little more oil, then add to the stew.

Step 4

Deglaze the frying pan with a good glug of red wine and add to the stew.

Step 5

In a small dry frying pan on a low heat, toast the peppercorns, juniper, mustard and fennel. Once the spices are toasted and fragrant, grind them in a pestle and mortar or just toss them into the stew whole. Add the cinnamon, allspice and celery salt.

Step 6

Add the beef stock, brambles and Worcestershire sauce to the stew, cover with a lid and cook on a low heat for 6-8 hours.