450gms diced venison (shoulder
2 dessertspoons olive oil
1 crushed garlic clove
40gms pitted prunes
3 rashers lean bacon (roughly chopped)
2 sliced onions
2 dessertspoonfuls flour
200ml red wine
225mls beef stock
Topping – 2 tsp butter or margarine 1/2 cup of walnut bits. 3 sticks celery, salt and freshly ground black pepper.
Marinade: – 3tblsps red wine and 2 tblsps olive oil
Marinate the diced venison overnight mixing occasionally. Brown meat in oil and then remove. cook onion and garlic for 2-3 minutes until golden brown. Stir in flour and cook for 1 minute.
Remove casserole from heat and stir in red wine.
Return meat to casserole along with prunes, bacon and stock. Return to the heat and bring to the boil – season with salt and pepper. cover and cook slowly until tender (this can take from 2 to 4 hours of simmering). Just before serving make topping by frying celery and walnuts in butter of margarine and season. spoon over casserole.