Spiced venison casserole with apricots and raisins

2 servings

Ingredients

Quantity Ingredient
150 millilitres Red wine mixed with 150ml apple juice
30 grams Raisins
30 grams Dried apricots
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
4 Cloves
4 Juniper berries
450 grams Venison; cubed
15 grams Butter
1 tablespoon Vegetable oil
1 tablespoon Plain flour; seasoned with salt
; and pepper
1 Red onion; peeled and sliced

Directions

Mix together the wine, apple juice, raisins, apricots and spices. Pour over the venison and leave in the fridge to marinate overnight.

Remove the meat from the marinade and dry with kitchen paper. Coat with seasoned flour.

Heat the butter and oil together in a saucepan and fry the onions until golden. Remove the onion from the pan and fry the meat over a high heat until well-coloured on all sides - it's important to colour it well as it improves the flavour.

Add the marinade and onions to the pan, bring to the boil and simmer gently, covered, for 2 hours until the meat is tender.

Serve on a chunk of bread sprinkled with some parsley.

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Carlton Food Network

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