Traditional Denbighshire Venison & Blackberry Stew

Sear chunks of venison in a heavy pot. Add diced root vegetables, juniper berries, and bay leaves.

Pour in red wine and game stock. Simmer slowly for 2 hours until the meat is tender.

Gently stir in a handful of fresh blackberries during the last 15 minutes of cooking—they provide a tart, fruity finish to the rich sauce. A woodland favorite from Denbighshire.