The meat is marinated in gin and Worcester sauce then casseroled in tomato water, which is the juice of ripe tomatoes. Tomato water is full of Umami.⠀
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For best results, make this a day or two before you’d like to enjoy it, keep it in the fridge, and reheat it for half an hour in the oven at 170c before serving.⠀
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Accompany with rowan or red currant jelly if you like.⠀

Ingredients (Serves 4)⠀
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• 500g diced venison⠀
• 400g ripe medium sized tomatoes, cut in half⠀
• 12 new potatoes⠀
• 1 small fennel bulb⠀
• 2 cloves garlic, skin on⠀
• 2 medium red onions, each cut into 8 wedges⠀
• 20ml Extra Virgin olive oil⠀
• 100g stilton cheese⠀
• 12 brussels sprouts, cut in half⠀
• A handful of mini carrots⠀

Marinade⠀
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• Juice of 1 small lemon⠀
• 2 TBSP gin⠀
• 1 tsp Worcester sauce⠀
• A handful of sage leaves⠀
• 40ml Extra Virgin olive oil⠀
• Salt and pepper⠀
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Heat oven to 170ºC⠀

Method⠀
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• Pour the juice of one lemon, gin, Worcester sauce, 1tsp salt and some black pepper into a large bowl to make the marinade.⠀
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• Add the venison and sage and rub the meat with your hands. Add olive oil, mix again, then marinate for 1 - 4 hours.⠀
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• After the meat has marinated add potatoes, garlic cloves, tomatoes and onion and stir to coat the vegetables with the marinade.⠀
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• Trim and slice the fennel into 1cm slices. Place them in a deep oven tray then pour in the whole contents of the bowl over them.⠀
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• Scatter on some more sage, add salt and pepper, then add a glug of olive oil. Crumble the Stilton cheese and scatter it over the meat and vegetables.⠀
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• Bake for 1 hour 30 minutes at 170ºC. The tomatoes should release a surprising amount of liquid but if they don't, add 100ml vegetable stock or water. Turn the ingredients a few times during cooking.⠀
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• Lightly brush the Brussels sprouts and mini carrots with olive oil. Pop them onto the tray and bake for a further 30 minutes. If the tops of the meat and vegetables start to look too brown during cooking, cover the tray with foil. Keep warm in the oven until serving.