Cut the venison meat in big chunks (about 2.5cm / 1in) and coat them with flour.

Warm the olive oil in a large pan and brown the meat on all sides.

Add the carrots, celery and onion and cook for a couple more minutes.

Pour the wine and let the alcohol evaporate then add the beef stock to cover the meat up to 5cm /2 in.

Add the potatoes, rosemary, juniper berries and bay leaves and simmer at low heat for 1 to 2 hours. (Add more stock if necessary)

Adjust with salt and pepper if necessary and serve.