Ingredients

900g

venison

organic Pepper seasoned flour

25g

butter

2 tablespoons

vegetable oil

600ml

red wine (or stock)

sprig thyme

organic juniper berries, crushed

¼ teaspoon

organic nutmeg

1 blade

organic mace

whole organic cloves

stick of organic cinnamon

Venison has a richer taste than beef, leaner and when buying usually called a haunch of venison. Venison can be bought wild or as farmed meat.

The hunting runs from oct-dec so the price of venison will probably be more expensive outside these dates

Serves 4

Method

Steenbergs Organic 's natural sea salt
Heat the oven to 180°C. Cut the venison into2 ½ cm cubes and dust with the seasoned flour. Heat the butter and oil in a frying pan and brown the venison. Put them in casserole dish with a good lid. Our over the wine or stock into the frying pan, stirring to pick up the juices and flavours, then pour into the casserole. Add the spices, season with sea salt and put in preheated oven.
Cook for 2 hours. Serve with creamed potatoes.