Instructions: Trim and cut meat into 3cm (1 inch) cubes. Mix wine, juniper berries, bay leaf, and thyme, add meat and let marinade overnight, in fridge, at least 12 hours.

Remove from marinade, drain,(reserve marinade) season with salt and pepper and seal in hot oil.

Warm brandy, pour over meat, flame. Add tomato paste, brown slightly and deglaze with a little of the marinade. Reduce marinade until it has fully evaporated, add the flour and brown a little more.

Add the rest of the marinade and stock. Bring to the boil, immediately reduce to simmer, and cook until tender, approximately one hour.

Add pre-soaked, drained fruits, and cream, bring back to boil and adjust seasoning. Serve with Sun-dried tomato Mash, a lovely, crisp green salad and crusty bread.

This can also be prepared with Venison.

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