Venison Stew

• 1 tbsp fresh herb mix ( flat leaf parsley, thyme, bayleaf)
• 2 tbsp vegetable oil
• 200 grams venison, diced
• 2 beef tomatoes, chopped and deseeded, skins left on
• 75 grams choi sum (approx. 4 sticks)
• 8 rashers of smoked bacon, chopped roughly
• 500 ml red wine
• 4 garlic cloves, crushed
• 2 carrots, cut into slices
• 125 grams chestnut mushrooms, sliced

1. Heat the oil in a pot.
2. Brown the venison on a medium heat and then remove.
3. Add the bacon for 2mins to brown off.
4. Add all the veg and cook for 1-2mins.
5. Add a bit of the wine to deglaze the pot.
6. Add the rest of the wine, return the venison and add the herbs.
7. Bring to a gentle boil, reduce heat to low and cook for 2-2h30mins.

herb mix, vegetable oil, beef tomatoes, choi, rashers, garlic, carrots, mushrooms

Taken from cookpad.com/us/recipes/335953-venison-stew (may not work)