Traditional Welsh Fforest Fawr Venison Stew with Wild Blackberries

Cut venison into cubes and brown in a heavy pot. Add onions, carrots, crushed juniper berries, and woody herbs.

Pour in red wine and game stock. Cover and simmer for 2.5 hours until the meat is meltingly tender.

In the final 10 minutes, stir in a handful of fresh wild blackberries to add a tart, fruity finish.

Season with salt, pepper, and a teaspoon of rowan jelly or redcurrant jelly.

Serve with creamy mash or root vegetables.