Wild Venison & Port Stew – Australian Meats

Ingredients

• 2 tbsp extra virgin olive oil
• ¼ cup flour
• 500g diced wild venison
• 1 onion, sliced
• 1 tsp tomato paste
• 1 sprig rosemary
• 250ml port
• 250ml red wine
• 500ml beef stock
• Salt and pepper
• 3 sprigs of parsley, leaves finely chopped to serve
• Steamed potatoes and carrots, to serve