Serves: 4
Prep Time: 15 mins
Cook Time: 2 to 2.5 hours (slow and gentle for tender game)

600g diced game
1 onion, chopped
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, crushed
200ml red wine
300ml stock
2 tbsp tomato purée
1 tbsp flour
Thyme
Bay leaf
Orange zest
Cinnamon
Nutmeg
Salt & pepper
Oil

Brown the meat, soften veg, add flour, purée, spices and zest, pour in wine, return meat with stock, thyme and bay leaf, then simmer 1½–2 hours until tender and season.

Comforting Sides
Creamy mashed potatoes
Buttered mash with horseradish or mustard
Crispy roast potatoes
Herby dumplings cooked in the stew
Polenta, either creamy or grilled

Vegetable Pairings
Braised red cabbage
Garlic butter greens (kale, cabbage, cavolo nero)
Honey-roasted carrots & parsnips
Steamed green beans

Finishing Touches
Fresh parsley or thyme sprinkled on top
Extra orange zest
A spoonful of redcurrant, cranberry, or lingonberry jelly
Crusty sourdough or baguette to soak up the sauce