Ingredients

100g butter

2kg diced venison

1 red onion, chopped

2 garlic cloves

2 tbsp plain four

75cl red wine

300ml port

1 large bayleaf

3 sprigs thyme

400g drained pickled onions

200g blackberries, fresh or frozen

Salt and pepper

Preparation

Preheat the oven to 160c.

In a large casserole brown the venison in the butter then remove and set aside.

Brown the onions with the garlic then add the plain flour to soak up the juices.

Pour over the wine and port then mix until smooth.

Add the bayleaf, thyme, pickles onions and blackberries then season with salt and pepper.

Place in the oven for 2.5 hours, checking occasionally. Remove the bayleaf before serving.