Braised venison, apple sauce, red cabbage, gratin dauphinois

Mince an onion and 2 cloves of garlic, slice a celery stick and cut a big carrot into small cubes

Sweat 3 mins in 50g butter.

Add 400g cubes of venison, dust with flour and and brown the meat on all sides.

Add a bottle of brown beer, 2 tbsp tomato paste, 200ml game stock, 2 sprigs of sage and tear 2 or 3 slices of ginger bread to add as well.

Bring briefly to the boil, then simmer for 2 hours.

After 1 hour add 6 sliced shiitake and 100g peeled pearl onions.

Taste and season with salt and pepper 

Take the lid of for the last 30 mins to thicken the sauce.

Serve with gratin Daupinois, red cabbage and apple sauce

(Based on a recipe by Janneke Philippi)

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