Authentic Highland Venison & Sloe Gin Stew

Toss venison chunks in seasoned flour and brown them in batches in a hot casserole pot.

Add shallots, carrots, crushed juniper berries, and fresh thyme.

Deglaze the pan with a generous splash of Sloe Gin and then add rich beef stock.

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

Stir in a spoonful of redcurrant or blackberry jelly at the end for sweetness.

Serve with creamy mashed potatoes and seasonal greens.