1kg wild venison 2 T flour 2 onions
1 clove of garlic 5-6 med pcs of pumpkin 1/2 c mushrooms
1/2 c sliced carrots 1/2 c peas 1 tin tomatoes in juice
2 t beef stock 1 T tomato paste 1 pkt veg soup
1 1/2 t mixed herbs 1 T worcestershire sause salt & Pepper
1/2 c white wine 1 1/2 c water (approx)
Cut wild venison into cubes, put in a large casserole dish and mix in flour. Add onions, garlic, diced up vegetables and tinned tomatoes. Mix together the beef stock, Worcestershire sauce, soup, herbs, paste, salt and pepper with wine and water. Pour mix over meat and cook in a moderate oven (180 c) for 3 hours, stirring occasionally.
Serve with rice, garnished with parsley.
Serves for 6
27 Bristol Street,