Ingredients

1.5 kg venison shin
3 tablespoons olive oil
50g pork fat (or chopped fatty bacon)
2 medium onions (chopped)
2 cloves garlic (chopped)
4 small potatoes (peeled)
1 medium potato (diced)
2 tomatoes (diced)
500ml venison/beef stock (preheat before adding)
1 cup red wine
1 kg mixed vegetables (carrots, green beans, pumpkin, peas etc)
1 Handful chopped fresh herbs (thyme, basil, parsley, coriander)
Salt and freshly ground black pepper to taste

Method

• Pour olive oil into pot and when hot, add venison and pork fat/bacon.
• Add onions and garlic and simmer gently for a few minutes.
• Add pre-heated stock and wine, replace lid securely and simmer for about ½ hour.
• Add hard veggies, such as potatoes, squash & pumpkin (in layers), herbs and seasoning and replace lid.
• Cook on very slow heat for about 3 hours.
• Add the softer veggies 30 minutes or so before serving.
• Replace lid and continue cooking.

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