INGREDIENTS
800g-1kg leg of venison, cubed
1 tsp (5ml) freshly ground black pepper
2 sprigs thyme and rosemary
1 cup (250ml) red wine
1 cups (375ml) port
3 tbsp (45ml) flour, for dusting
2 tbsp (30ml) olive oil
2 carrots, peeled and finely chopped
2 cloves garlic, finely chopped
150g bacon, roughly chopped
12 (300g) pickling onions, peeled
2 cups (500ml) beef stock
200g prunes or figs
METHOD
Season venison with freshly ground black pepper and marinade in wine, port and herbs for a few hours (preferably overnight).
Remove meat from marinade and pat dry. Reserve marinade for later.
Season meat with a little salt and dust with flour.
Heat a heavy-based pot with olive oil and sauté carrots, garlic, bacon and onions until caramelised.
Add marinade to the onion and reduce until half the marinade is left.
Pour in beef stock and return meat to the sauce.
Simmer for about 1 hours, then add the prunes. Cook gently for another hour, or until meat is tender and succulent.
Season with salt and black pepper and garnish with freshly chopped parsley.
Serve immediately with creamed potato and seasonal green vegetables.
Hint
Easiest way to peel pickling onions is to bring a pot of water to the boil and blanch them whole for about 2-3 minutes. Refresh in cold water and the skins should then peel off easily.
Serves: 4