Method:
1. To make the spice paste, blend all the ingredients together.
2. Rub the paste all over the venison and allow it to marinate for at least 15/20 minutes.
3. Heat up some oil in a non-stick pan and gently fry the juniper berries and five-spice. Add in the marinated venison and fry off in the aromatic oil for about 5 minutes.
4. Add in the beef stock and tomato puree and cook for about 30 to 40 minutes on medium-high heat. When the meat is about 80% tender, add in the vegetables.
5. Cook until the meat and vegetables are fully tender. Season to taste with the salt. Serve with garlic potatoes
