This recipe works exceptionally well with venison - we have opted for our diced venison which is cut from the shoulder.
Serves 4 (or 6 if you add bread, dumplings or mashed potato to go alongside)
800g diced venison
150g mixed olives, stone removed
½ bunch fresh rosemary
1 x 280g jar of silverskin pickled onions
2 x 400g tins of plum tomatoes
1tbsp olive oil
Sea salt and pepper to season
Preheat the oven to 170C. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add the olive oil and crisp up for 1 minute. Scoop out the rosemary and put to one side.
Add the venison to the pan for 2 minutes to get some colour. Drain the pickled onions and add to the pan along with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon. Top up with two tins worth of water. Cover and cook in the oven for 2 hours or until thick, delicious and tender. Stir after an hour and add a little water to loosen if needed.
Taste and season to taste before sprinkling over the rosemary from earlier just before serving.