Diced Venison

Diced venison is ready to go into a casserole, pie or ragù, with no trimming at home. Ours is local wild game from Alton. It is lean, so it needs gentle, slow cooking in plenty of liquid: brown it in batches, then simmer with red wine, onions and juniper for about two hours until tender. Serve with mash, red cabbage or dumplings. It also freezes well once cooked, so make a big batch.