Could you give me some advice on cooking venison?
Of course, here are a couple of points to note!
• As the meat is lean you are right to cook low and long … go easy on the juniper or they could dominate too much
• I’d add parsnip as, like the carrots and onions, they’ll add a little sweetness
• I had not thought of adding the pickle walnuts… sounds great.
• I’d definitely think about making a simple ‘Cumberland’ type sauce from Port, Redcurrant Jelly and the zest and juice from an orange and half a lemon…. It will be a winner and can help cut through the meatiness of the venison.
Good luck and enjoy!