Fruity Venison Stew

  • 800g-1kg venison meat, cut into 5cm chunks
  • 1-2 onions, chopped
  • 3 cloves garlic, sliced
  • ½ cup red wine
  • 3 cooking apples, each cut into 6 pieces
  • ½ cup parsley
  • 2 sprigs oregano
  • 1 cup cherry tomatoes, halved
  • 8-10 prunes
  • Salt and pepper to taste
  • Oil for cooking

Brown the meat on both sides evenly. Add the onions and garlic and fry for a minute or two. Now add the parsley and oregano, give it a few stirs and add the rest of the ingredients. Bring to the boil, turn the heat down and allow to simmer for 30-45 minutes until the meat is tender. Stir from time to time to make sure the apples and fruits are not being trapped at the bottom. You may need to add a little water as well.

Variations:

Ostrich, turkey or pork are fantastic substitutes.
Add in a portion of Sweet Spicy Tomato Sauce (page 98) to make a saucier dish.
The Secret Meat Marinade on page 94 is a great tenderiser of meat. Marinate the meat overnight if possible.

Serves 4-6.

"My favorite animal is steak.”
Fran Lebowitz

 

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