lbs venison (cubed)
1 small or ½ large celeriac (trimmed and cubed)
2 cloves garlic (crushed)
1 tin chopped tomatoes
½ litre stock (or water + stock cube)
1 tablespoon oil or lard for frying
Salt & pepper to taste (remember stock cubes contain some salt)

•Using the oil/lard, brown the venison and celeriac in a large pan.
•Add all the other ingredients and cook for a couple of hours until tender.
•Use a slow simmer on the hob, a casserole dish in a medium oven, or a slow cooker.
•Serve with boiled potatoes and vegetables.

 

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