This recipe really ought to be started the day before you want to eat it, as it is far better when allowed to mature for 24 hours. Ingredients 2 tablespoons olive oil 2lb / 900g venison cut into 2cm cubes 1lb / 450g belly pork, skinned and cut into 2cm cubes 2 medium onions, chopped 1 bottle of red wine 12oz / …
Venison Stew
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