Venison stew

I was given a leg of venison by my dad. He knows a guy whose son hunts. None of them seem too keen on it, but I am. Have had venison a few times and it is always delicious. Bit pricey and tricky to get, so was very happy with this. There is a tablespoon of redcurrant jelly in this and it is served with roasted potatoes. Neither of these are low carb of course, but we had guests so needed to accommodate them too. You could of course leave these out if you prefer.

Venison Stew

Ingredients

1.5 kg of venison leg - chopped into chunks
2 Rashers of smoked bacon, roughly chopped
3 Carrots
2 Onions
3 Sticks of Celery
1 Tbsp of redcurrant jelly
1 Beef stock cube
5 crushed juniper berries

Method

Preheat the oven to 150 degrees C.
Peel and roughly chop the vegetables. Fry them in a little olive oil in a large pot suitable for the oven.
When they have softened remove them from the pot and put aside.
In the same pot fry the bacon until some of the fat starts to run. Brown the chunks of venison in with the bacon. Return the vegetable mixture to the pot and cover the whole lot with boiling water from the kettle. Add the beef stock cube and make sure it is dissolved.
Bring to the boil and place it in the oven with the lid on.
It will be ready in between 1.5 and 2 hours. Check the meat is tender before serving.
I served this with roasted potatoes and a garden salad on the side.