Instructions: Place the venison in a glass bowl and add all the ingredients for the marinade. Stir well then cover and leave in a cool place for 6 to 8 hours or overnight. Do not use a plastic or metallic bowl for marinating as this may taint the flavour of the finished dish.

Cook the onion and bacon with the butter and olive oil in a large covered ovento hobcasserole on the floor of the roasting ovenfor 10 minutes.

Add the venison and marinade to the pan and cook quickly on the boiling platefor 4 to 5 minutes then add the juniper berries rosemary some salt and pepper and sufficient orange juice to cover the meat.

Bring to the boil then cover and cook on the floor of the simmering ovenfor 6 hours.

Season the casserole again then stir in the mushrooms and chestnuts and return the casserole to the simmering ovenfor a further 30 minutes.

Prepare the orange garnish.

Trim away the ends of the fruit then cut it into six slices.

Heat a little fragrant olive oil or sunflower oil in a trying pan on the boiling plateand fry the slices quickly on both sides until lightly browned. Serve the venison with a slice of the fried orange on the side and a small sprig of fresh rosemary.

Venison is low in fat high in flavour and very reasonably priced if you can find a good game butcher in the country.

Serves 6

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