For a special occasion Venison is a good choice.  It is affordable and lower in fat than many red meats and also very tasty.

Venison and Red Pepper Stew

(Serves 2 as a main meal)

Ingredients:

• 300g diced venison
• 2tbsp flour
• 2tbsp olive oil
• 1 onion
• 1 garlic clove
• 2 red peppers
• 1 leek
• 2 large field mushrooms
• 250ml beef stock
• 250ml red wine
• Sprig of thyme

Method:

1. Pat diced venison dry with kitchen paper and toss with flour.
2. Heat olive oil in a casserole dish and quickly brown the venison all over.
3. Add sliced onion and crushed garlic clove until golden.
4. Add finely sliced red pepper, sliced leek and sliced field mushrooms, and cook until vegetables start to soften.
5. Pour in the beef stock and red wine, bring to the boil, cover and then leave to simmer gently for about 2 hours, or until the venison is tender.
6. Alternatively simmer in the oven at 160C/Gas Mark 3 for the same amount of time.
7. Top up with extra stock or water as necessary.
8. Serve with mash and steamed brocolli.

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