Venison with cranberries and rosemary, lactose free

Ingredients

• 1 1/3 kg Venison, tenderloin
• 300 g Cranberries, washed, cleaned
• 2 tsp Rosemary leaves, chopped
• 830 g Homemade beef stock
• 80 ml Water
• 60 g Unsalted butter, lactose free
• 2 pcs Onions, peeled, chopped
• 2 clove Garlic, peeled
• 2 tsp Salt
• 2 tsp Black pepper
• 2 pcs Celery stick, cut in 1 inch pieces
• 6 pcs Potatoes, fresh, peeled and halved
• 6 pcs Carrots, cut in 2 cm pieces
• 25 g Whole wheat flour, mixed with the water

Method

1. Clean the meat and cut into bigger pieces.
2. In a large Dutch oven, brown vension on all sides in butter.
3. Add onions and cranberries.
4. Cook for 5 minutes or until onions are tender.
5. Stir in broth and garlic.
6. Cover and simmer for 1 1/2 hours or until meat is tender.
7. Stir in celery, potatoes, carrots, and corn.
8. Simmer for 20 minutes or until vegetables are fork-tender, by adding rosemary.
9. Stir in flour mixture.
10. Cook until gravy is thickened.
11. Season to taste with salt.