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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