Stew with venison and root vegetables from the Big Green Egg

Ingredients

• 2½ kg venison topside, skinned
• 1 cinnamon stick
• 15 juniper berries
• 4 bay leaves (dried)
• 2 star anise
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 2 tsp paprika powder
• 2 kohlrabi
• 1 small celeriac
• 1 small turnip
• 2 onions
• 4 cloves of garlic
• 6 primal potatoes
• 2 leeks
• 4 tbsp sunflower oil
• 750 ml red wine
• 2 tbsp apple syrup
• 600 g peeled mini carrot mix (or small carrots)
• 5 thick slices of gingerbread
• 4 sprigs of parsley