10g dried porcini mushrooms
500g venison and wild boar, cut into 4cm chunks
1 tbsp flour, seasoned with black pepper
1 - 2 tbsp olive oil
2 onions, roughly chopped
3 garlic cloves, crushed
4 wild boar sausages (optional)
85g pancetta, cubed
750ml red wine
200ml venison or beef stock
4 sprigs thyme
2 sprigs rosemary
250g chestnut mushrooms, quartered
cornflour, to thicken (optional)
Mashed potato or brown rice
4 sprigs rosemary
Soak the porcini mushrooms in 200ml of boiling water and in a separate bowl, toss the chunks of meat in the seasoned flour.
Heat the olive oil in a large heavy-based saucepan. Fry the onions gently for 5 - 10 mins or until softened.
Stir in the garlic, floured meats, sausages (if using) and pancetta and once browned, pour in the red wine and stock. Add the porcini mushrooms and soaking water, and the herbs. Season with salt and freshly ground pepper and bring to the boil. Turn down to a simmer, cover and cook for an hour.
Add the chestnut mushrooms and cook for a further 30 mins or until the venison is tender. Thicken with cornflour, if using.
Season to taste, transfer to four plates and garnish with a sprig of rosemary. Serve with mashed potato or brown rice.