Michel Roux served up a tasty venison stew with chestnuts and apricots for the festive season on Sunday Brunch.

The ingredients are: Cut the venison into rough cubes 4cm x 4cm, cut from the shoulder or neck best, 1 kg venison, 125 ml dry white wine, 50ml chestnut liquor or brandy, 1 onion, 1 carrot, 2 sticks celery, 4 juniper berries chopped, Salt, pepper, Vegetable oil, 2 tbsp flour, 1 tbsp tomato paste, 1 Lt veal/beef stock, 6 large dry apricots and 18 cooked chestnuts.

See recipes by Michel in his book titled: The French Kitchen: 200 Recipes From the Master of French Cooking available from Amazon now.