Michel Roux's Venison Stew with Chestnuts and Apricots Recipe | Food Network UK

Ingredients

• Venison Stew
• 1.6kg venison, cut into 2 inch cubes (shoulder and neck are best)
• vegetable oil
• 2 medium onions, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 sticks celery, cut into 1 inch lengths
• salt and pepper
• 1 tbsp tomato paste
• 50ml chestnut liquor or brandy
• 125ml dry white wine
• 6 juniper berries, roughly chopped
• 1.2L veal steak
• 8 dried apricots, sliced
• 18 cooked chestnuts
• Squash Puree
• 2kg crown prince squash
• 3 tbsp olive oil
• 3 sprigs rosemary
• 3 sprigs thyme
• salt and freshly ground pepper
• 100ml double cream