Chunk the venison into 2cm pieces then dust with plain flour and roll about to cover the chunks. The flour will add to the browning and natural sauce thickening later.

Rough chunk the carrots, onions and celery also, 1-2cm is fine.

We need a hot Dutch Oven to start, so if legged rake some emberd to the side of the fire and place the pot on them. If using tripod or crane move the pot so it is over the heat (Firemark 2).

Add the rape oil and butter to the pot. When melted gradually drop in the venison chunks. Refrain from moving them too much, or over crowding the pan as we want to sear a nice caremalised exterior to the meat and pot. Add the onions and mix into the pot.

Move the pot to a lower heat (Firemark 4) further from the fire or embers.

Add the wine, beef stock, herbs, crushed pepper and juniper berries. Stir well, put the lid on the Dutch Oven and relax.

It's worth checking the pot every half hour, maybe give it a stir, if the fire's lively rotate the pot to the cooler side. If you can hear vigorous bubbling it's too hot, move further away from the fire. Target zone is an uncomfortably hot lid to touch but no bubbling noise- this is your pot working at optimum for casseroles and stew.

After an 1-1.5 hours taste and season with the salt, test a venison chunk, hopefully it just needs another 30 minutes, perfect time to get you tatties on and mashed if you are serving mashed potatoes with.

To serve ladle the sumptuous stew over mashed potato on boiled kale in a bowl. Build up the fire again and enjoy your fireside feast.