This is a lovely tasty recipe to use up leftovers from a roast joint of venison, but it could equally be adapted to lamb or beef. It takes a Turkish theme in the spicing and so yoghurt and bulgur pilav make excellent accompaniments.
1 quantity leftover roast venison meat, chopped; venison bone, sawn in half and marrow scooped out; leftover gravy; 1 red pepper, sliced; 1 small aubergine, sliced; ½ summer squash/courgette or small marrow sliced; 2 banana shallots, halved lengthways; any leftover vegetable or fruit from roasting (especially quince); ½ tsp each fennel, cumin, coriander, allspice, ground; 1 tbsp olive oil.
Heat the oil in a pan to a medium heat and add the spices. Place the shallots cut side down into the oil then add the peppers, aubergine and squash. Cook for about 5 minutes. Add the venison meat and bone and then the gravy. If necessary top up with water so all the ingredients are just covered. Bring to the boil then turn down to a gentle simmer. Stir in the bone marrow. Cover and simmer gently for at least 30 minutes, up to an hour.
Dish out the meat and vegetables. If necessary boil the gravy to reduce a little then spoon over the rest of the stew. Season with salt, pepper and a sprinkling of sumac.