Venison and Jerusalem artichoke stew with gremolata

Method

1. Heat the olive oil in a frying pan, add the onion and crushed garlic, toss and add the carrots and Jerusalem artichokes. Stir and cook for 4-5 minutes until just beginning to colour at the edges.

2. Transfer to a casserole. Add the venison or lamb and toss in batches over a high heat. Add to the casserole with the stock and the sprigs of thyme and rosemary.

3. Bring to the boil, then reduce the heat to a simmer for 30 minutes. Add the diced potatoes, season with salt and freshly ground black pepper and continue to cook for 15-30 minutes or until the meat and vegetables are cooked (lamb cooks faster than venison). Remove the thyme and parsley.

4. Taste and correct the seasoning and sprinkle with gremolata or just chopped parsley.