Authentic Llandovery Braised Venison with Blackberry & Rosemary

Brown diced venison in a hot pan. Sauté shallots and garlic with a bunch of fresh rosemary.

Deglaze with red wine and add game stock. Simmer low and slow for 2 hours until the meat is fork-tender.

In the final 15 minutes, add a large handful of fresh blackberries to creates a beautifully dark, tart sauce.

Balance the flavors with a touch of redcurrant jelly if needed.

A rich game dish typical of the Llandovery region.