Ingredients

• Eversfield Organic Diced Wild Venison 1kg

• Mushrooms 300g

• Shallots 250g

• Garlic cloves x 2 (chopped)

• A drizzle Olive Oil

• Smoked bacon bits

• Rosemary 1 sprig

• 400ml of beef stock

• 1 x beef bone broth 210ml mixed with 300ml of water

• 50g Cornflour

• ½ bottle of red wine

• A dash of water to add to the cornflour