1lb diced venison (joints or off-cuts)

1 large onion

2 medium carrots

2 large potatoes

3 pints of stock or water

1 glass of red wine

1 bayleaf

salt and pepper

mixed herbs


Place the venison in a large pan over a moderate heat. If possible, include the bones, as this creates a natural stock and improves the flavour. Finely chop the onion, carrots and potatoes, and add them to the pan. Add the stock or water – if you wish to use a stock cube, use a vegetable one. Let all this cook until the venison is tender. Then add the wine and seasonings to taste. Cook for a further 10 minutes. When it is all cooked, remove the bones (if used) and liquidise. If you find the soup is too thick, add some more liquid until the right consistency is reached.