Venison stew

Serves 6

• 25g dried porcini mushrooms
• 1 tbsp olive oil
• 100g pancetta
• 1g venison shoulder
• 0 tbsp flour
• 1 onion
• 2 sticks celery
• 1 large carrot
• 1 sprig thyme
• 1 bay leaf
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 tbsp tomato puree
• 200g red wine
• 200g chicken
• 1 tbsp butter
• 400g mushrooms
• 2 tbsp parsley
• 0 black pepper

Step 1
The first is the traditional Italian method, which is to pour the soft polenta into a mound on a clean, unvarnished wooden table, and then make a depression in the middle of the mound into which you pour the stew.

Step 2
Cover the dried mushrooms with 300ml boiling.

Step 3
Leave to soak for at least 20 minutes.

Step 4
Drain, keeping the soaking liquor, and roughly chop the mushrooms.

Step 5
Heat the oil in a large pan and fry the pancetta lardons until they are lightly coloured and some of the fat has been released.

Step 6
Remove from the pan with a slotted spoon and set to one side in a bowl.

Step 7
Dry the venison chunks well and toss in the flour with lots of salt and pepper added.

Step 8
Brown the venison in batches in the pan; chucking it all in the pan will only make the meat stew and it will be harder to brown.

Step 9
Add the browned meat to the pancetta on the side.

Step 10
Tip the vegetables into the pan with the chopped porcini, herbs and spices.

Step 11
Cook over a low heat for 10-15 minutes, adding a little extra oil if necessary.

Step 12
Stir in the tomato puree and add the red wine – you can also add a slug of gin at this stage – turning up the heat and giving the pan a good stir to release any bits stuck to the bottom.

Step 13
Return the venison and pancetta to the pan.

Step 14
Add the chicken stock and porcini soaking liquor and bring up to a simmer.

Step 15
Cover, turn the heat down, and cook gently for about an hour and a half, or until the venison is tender.

Step 16
Alternatively, you can transfer the venison into an ovenproof dish and cook it, covered, in a low oven –around 120C/235F/gas mark ¼-½.

Step 17
Heat the butter in a large frying pan and cook the chopped mushrooms until they start to wilt.

Step 18
Season well and cook for a few minutes before tipping the pan contents into the stew.

Step 19
Taste an adjust the seasoning if necessary.

Step 20
Serve sprinkled with chopped parsley.