Dice your meat (I'm using elk and deer here, but beef would work just as well) into small chunks and place in a bowl. Sprinkle with 2 tbsp of flour and salt and pepper. Mix until coated.

Roughly chop your onions, peeled carrots and celery.

Pick the leaves from the rosemary and finely chop.

Add about 3 tbsp of olive oil to a large pan on a medium heat.

MEDIUM! The meat will catch, but keep the heat moderate and the 'caught' bits on the bottom of the pan will dissolve into the most incredible flavour and deepen the colour later in the process.

Add the meat to the pan and brown for 5 minutes. Remember catching is good, burning is bad.

Stir it.

Butter goes in now.

Add 100ml of water. Stir a couple of times.

Lid on for about 5-6 minutes. Clean up your kitchen for a few minutes. Whatever you want to do.

After 6 minutes or so take the lid off and stir a few times.

Pick the leaves from your parsley and finely chop the stalks.

Add the chopped stalks to the pan

Keep your leaves for later.

Once your onions look glassy and are starting to caramelize.

Add 2 tablespoons of flour

Two beef stock cubes

And 1.5-1.8 litres of water

It should look like this. Water should be about 2 inches above the mixture. Turn up your heat and bring to the boil.

Add your spuds.

Turn the temperate to low and put the lid on. Cook for 2 hours or longer, the meat should be very tender when it's done.

2 hours later... Scrape all the bits off the bottom. It's not gross, stir well. Watch how the colour turns a darker brown. That means its going to be tasty.

Take the parsley leaves and bash them with the garlic clove and a couple of pinches of salt in a pestle and mortar, until you get a fine paste.

This should be the result, about a teaspoon of garlic parsley paste.

Stir it in. Season to taste with salt and pepper.

Eat up. Really tasty stuff, I hope you'll agree!

How to cook an elk and venison stew

Cook an Elk and Venison Stew