Venison & juniper stew

INGREDIENTS

• 4 tablespoons plain flour
• sea salt
• freshly ground black pepper
• 800 g quality stewing venison or beef, cut into 2cm chunks
• olive oil
• 2 onions, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 2 sticks celery, trimmed and roughly chopped
• 1 tablespoon juniper berries, crushed in a pestle and mortar
• 2 sprigs of rosemary, leaves picked and chopped
• 1 knob butter
• 6 sprigs of fresh flat-leaf parsley
• 2 organic beef stock cubes
• 600 g small new potatoes, scrubbed clean, larger ones halved
• 1 clove garlic, peeled and finely chopped