Instructions

1. Finely chop the onion and garlic. Cut the bell pepper in half (discard the seeds and stem first).
2. Add the oil to a heavy-based casserole dish and gently fry the onion and garlic until soft. Add the game mix and cook for a couple of minutes until the meat changes colour. Add the paprika, and tomato purée, stir to coat the meat well.
3. Tuck the carrot and, parsnip ( as whole) and the bell pepper halves between the meat, then add the stock and wine. Season with salt and pepper, add the bay leaf, chilli or chilli flakes (if used) and bring to the boil. Put a lid on and gently simmer over low heat for an approx 90 minutes until the meat is tender and you have a thick, silky sauce. Add the parsley for the last 10 minutes of cooking ( don't chop it up).
4. Discard the red pepper halves, parsnip, parsley and the bay leaf. Cut the carrot into bite-sized chunks, then serve with crusty bread.