Venison with pumpkin mash and cavolo nero - delicious. magazine

Ingredients

• 1kg venison shoulder, bone removed (ask your butcher to do this)
• 2 tbsp rapeseed oil
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 1 bay leaf
• 1 star anise
• 1 tsp juniper berries
• 1 litre beef stock
• 500ml good red wine
• 1kg pumpkin
• 75g unsalted butter
• 3 thyme sprigs
• 50ml double cream
• 400g cavolo nero