Venison stew with beetroot, juniper and grappa

The day before cooking, place all of the marinade ingredients in a large bowl and mix, then add the venison chunks, mix in well and cover. Leave this to marinate in the fridge for 24 hours, turning the mix every so often. When ready to cook, remove the venison from the liquid using a slotted spoon and set the marinade aside for later use. Pat the venison dry with kitchen paper. Now pour enough olive oil to cover the bottom of your pan, place on a medium heat and add the venison to brown the pieces all over. (You may want to fry the venison in batches to ensure that it browns properly). Next add the pancetta and when it begins to colour, deglaze the pan with the grappa. When the alcohol has evaporated, sprinkle the contents of the pan with the flour and cook, stirring for 2 minutes. Now add the reserved marinade, 250ml beef stock and the tomato puree. Cover the pan and simmer over a low heat for around 1 hour 30 minutes, adding more stock if it begins to look dry at any time. When the venison becomes soft and tender, stir and adjust the seasoning. Once cooked, serve with a dollop of crème fraîche on the top and a good sprinkling of chopped herbs.

Cook's tip: This dish is wonderful served with creamy mashed potato or a crusty loaf, pickled walnuts and redcurrant jelly on the side.