• 2 kg (4 lb 8 oz) venison shin
• 125 ml (4 fl oz/½ cup) olive oil
• 3 brown onions, finely diced
• 1 garlic bulb, cut in half crossways
• 3 bay leaves, crunched up
• 2 tablespoons thyme leaves, chopped
• 3 carrots, diced
• 750 ml (26 fl oz/3 cups) Pedro Ximénez sherry
• 375 ml (13 fl oz/1½ cups) red wine

Clean the venison by cutting away any tendon. Leave on the silver skin as this will cook down. Cut the venison into 6 cm (2½ inch) cubes.

Heat 60 ml (2 fl oz/¼ cup) of the olive oil in a large, wide, heavy-based saucepan over medium–high heat. Cook the onion, garlic, bay leaves and thyme for about 15 minutes, stirring occasionally, until the onion is golden brown. Add the carrot and continue cooking for 30 minutes until the carrot is brown. Remove the vegetables from the pan and set aside.

Increase the heat to high and add the remaining oil. Lightly season the venison and cook, in batches, for 3–4 minutes on all sides until browned.

Add the sherry and red wine, scraping up any cooked-on bits from the bottom of the pan. Return the meat and vegetables to the pan with enough water to cover the meat and bring to the boil. Reduce the heat to low and simmer gently for 2 hours, skimming off any foamy residue that rises to the surface. Add 1 litre (35 fl oz 4 cups) water, or just enough to cover the meat. Continue simmering for another 1½–2 hours, or until the meat is very tender but not falling apart.

Remove the cooked venison, cover with foil and keep warm. Reduce the sauce until it has a light, coating consistency by cooking over high heat for 15 minutes. Season to taste.

To serve, strain the sauce through a fine sieve, place the meat on a plate and spoon the sauce over the meat.