Traditional Brecon Venison Stew

Sear chunks of venison shoulder with onions and bacon. Pour in a bottle of full-bodied red wine and venison stock to cover.

Add crushed juniper berries, bay leaves, and carrots. Simmer gently for 2 hours until the meat is succulent.

Stir in a large handful of fresh mountain blackberries in the final 10 minutes of cooking until they just begin to burst.

A deep, autumnal forest-to-plate stew from the Brecon Beacons.