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6-8
Easy
Published 2003
Cook’s Tip: This is one of the best ways of dealing with less than tender venison joints which require a long, slow, moist cook.
Heat the oil in a large pot and cook the onion and bacon till lightly coloured. Add the venison bones, neck and/or shank and brown well. Add the water and bring slowly to a simmer. Skim. Add the herbs and juniper berries, season and simmer gently for three to four hours. Strain.