Braised venison & beetroot with horseradish

You crave dark, mellow stews in winter. They don’t have to be rich in wine, though, and vegetables can play as big a role as meat. Venison is great – lean with a strong flavour – and brilliant with whole grains such as barley, bulgar wheat, farro or spelt on the side. Just make sure to keep checking and stirring: venison can become dry, so you need to keep an eye on it. A dish for a cold Scandinavian day.