Dust 600g diced venison in a little flour and heat a little oil in a large pan. Saute the meat till lightly coloured. Remove from pan.

Add a little more oil to the pan, followed by the following vegetables all chopped: 3 large carrots, 2 celery sticks, 1 large onion, 4 cloves garlic, 2 cloves, 5 crushed juniper berries, 2 sprigs fresh or dried thyme, and 1 bay leaf. Saute for 5 minutes.

Return the venison to the pan and add 1tbsp red pepper puree and/or 1 tbsp tomato puree and a good sprinkling of Hungarian paprika. Cook for 3 minutes. Add 200ml red (or white) wine and deglaze, scraping off the bits from the bottom of the pan. 

When the wine has reduced, add 400ml chicken or beef stock to cover the meat and vegetables and simmer for around 1 hour or until the meat is very soft.

Serve with potatoes.

Serves 4.