Traditional Brecon Beacons Venison Stew

Dust diced venison in seasoned flour and brown well in a heavy pot. Add onions, carrots, and parsnips.

Pour in a generous amount of robust red wine and top with game stock.

Stir in a handful of pearl barley, a bay leaf, and a spoonful of redcurrant jelly.

Simmer gently for 1.5 - 2 hours until the meat is tender and the barley has thickened the sauce.

A comforting, substantial stew from the heart of the national park.