Shoulder of Venison with Juniper Berries

• 3 tablespoons oil
• 3 lb (1.5 kg) boned and rolled shoulder of venison

Cooking and Serving

Heat the oil in a casserole and brown the meat lightly. Remove. Add the vegetables, juniper and thyme, and toss for a few minutes. Then replace the meat, cover tightly and cook slowly, preferably in a slow oven, till the meat is tender. Baste and turn a couple of times. Remove meat, add port and reduce a little. Season and serve.