When we hunt for our own food, we can rest assured that the animal has led a free and natural life, that has come to an instant and humane end. Deer have been hunted in the woodlands of Britain for thousands of years and, as such, their meat forms a very natural part of our diets.

Venison is one of the leanest and healthiest of red meats, and a casserole provides a great way of cooking it outdoors. The Hunter’s Stew is a hearty, warming meal that is perfect for the cold evenings of winter and early spring. The dish shown here was cooked in a small Dutch Oven suspended over the fire, and served two people.

Ingredients:

• 2 x small venison steaks
• 1 x handful of flour
• 1 x knob of butter
• 1 x large onion
• 2 x cloves of garlic
• 6 x rashers of bacon
• 1 x handful of mushrooms
• 2 x sticks of celery
• 2 x carrots
• 1/2 bulb of fennel
• 1/2 bottle of Merlot
• 2 x bay leaves
• 1 x sprig of thyme
• 1 x tablespoon of honey

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