Spiced Venison Casserole | Sarah Holman
1 lb Onions
2 lb Venison (or you can use 1 lb Venison and 1 lb Stewing Steak)
5 oz pitted prunes and apricots
4 oz raisins
7 fl oz of orange juice, 7 fl oz of dry sherry, 15 fl oz beef stock
2 tbsp Balsamic Vinegar
Salt and pepper to taste
2 tsp ground coriander, half a tsp mace and cinnamon, pinch of all spice
1 level tbsp plain flour
Grate onions and fry with meat. Soak prunes, raisins and apricots in sherry and orange juice, with pared rind from orange for at least one hour. Add flour to meat, together with all of the spices, and soaked liquid, but keep fruit to add at the end. Cook for one and a half hours, or until meat is tender.
This is very good as a stew or you can put flaky pasty on the top and have it as a pie.