Step 1: Preheat a fan forced oven to 140C.

Step 2: Season the venison with a good pinch of sea salt, set aside.

Step 3: Place a heavy based high side frying pan or pot over a high heat, add the olive oil and once hot sauté off the onions for 4 to 5 minutes or til they are light golden brown, then add the garlic and rosemary and continue to sauté for a further 3 to 4 minutes.

Step 4: Then add the venison and brown on each side (you may need to do this in batches so that the pan / pot is not over crowded).

Step 5: Then deglaze the pan with the red wine and reduce by half. Then add the game stock, juniper berries and thyme. Place a lid on the pan / pot and place into the preheated oven and slowly braise for 4 hours. This timing will depend on the type of pot and oven being used, but you are looking for the liquid to have reduced to a lovely rich sauce and the venison meat falling apart.

Step 6: Adjust seasoning to taste.