Braised Venison Striploin with Carrots – Ridley's Fish & Game

Ingredients

• 1.5kg trimmed Venison Striploin
• 750ml good red wine
• 2 garlic cloves, peeled and crushed
• 1 tsp thyme leaves, chopped
• 1 bay leaf
• 3 juniper berries, crushed
• 3 tbsp plain flour
• Salt and freshly ground black pepper
• Vegetable oil for frying
• 60g butter
• 2 onions, peeled and finely chopped
• 2 tbsp tomato purée
• 1 litre good dark beef stock
• 1–2 tsp cornflour (optional)
• 200g–250g small carrots, such as chantenay, peeled
• A couple of good knobs of butter
• 1 tsp caster sugar
• 1 tsp chopped parsley