Ingredients:
Butter
1 Onion (finely chopped)
500g diced Venison
500ml beef or venison stock
1 Leek (sliced)
2 parsnips (sliced)
2 sticks of Celery (sliced)
1 Turnip (diced)
Handful of roughly chopped Kale
Splash of Elderberry wine or red wine
2 Bay leaves
2 tsp finely chopped fresh thyme
1 sprig of Rosemary
1 stick of Cinnamon
Method:
Heat a little butter in a large pan or cauldron. Add the onion and fry for a few minutes, to soften.
Add the venison, stock, veg, wine & herbs, bring to a boil, and simmer for about 2 hours., topping up with more water if necessary.
Remove the bay, rosemary and cinnamon and serve immediately.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon