Venison stew 1 kg venison shank, cut into pieces salt and freshly ground black pepper oil 2 onions, coarsely chopped 3 cloves garlic, crushed 1 oxtail, cut into pieces 250 ml beef stock, slightly heated 125 ml red wine pinch ground cloves 65 ml fruit chutney 7 ml mixed dried herbs 250 ml tomato purée 500 g baby onions 250 g fresh button mushrooms 250 g baby carrots Season the venison with salt and black pepper and brown in heated oil. Remove from the pan and set aside. Fry the onions and garlic in the pan fat until soft and fragrant. Also remove from the pan and set aside. Brown the oxtail pieces, reduce the heat and add the beef stock and simmer until the meat is nearly tender. Add the venison, red wine and remaining ingredients, except the tomato purée and vegetables. Cover and simmer until the venison is nearly tender. Add the tomato purée and vegetables and simmer, uncovered, until the sauce thickens and the vegetables are just done. Serve with pearl wheat. Serves 8-10.