Traditional Hampshire Venison & Blackberry Stew

Cut venison into chunks and brown in a heavy pot with onions, carrots, and garlic.

Pour in red wine and game or beef stock.

Add thyme, juniper berries, and a little salt and pepper.

Simmer gently for 1.5 to 2 hours until the meat is tender.

In the last 15 minutes, stir in a generous handful of fresh blackberries.

The blackberries break down slightly to create a rich, purple, tart sauce that cuts through the venison.

Serve with creamy mash and steamed greens.