Place a lidded pan sprayed with Spray2Cook on medium to high heat.

Add the venison and keep it moving until the meat is sealed and browned on all sides.

Add 3 tablespoons of water, vegetables, juniper berries and rosemary, stir and lid the pan. Turn the heat to medium and leave for 5 minutes stirring occasionally to check nothing is catching (add another tablespoon of water if needed).

Take the lid off the pan and continue to cook stirring more or less continuously for 3 minutes. Add water to cover the meat and vegetables by 40 mm / 1½ inches and turn the heat up high.

Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch and the stock cubes to the pan as it just starts to bubble.

Allow to boil before turning down to a gentle simmer and putting back the lid. Simmer for 2 hours. Remove the lid and add the parsley, pepper and garlic. Stir through and serve.