Venison Stew with Prunes and Bacon
- Cooking Method: Braising
- Difficulty: easy
1 pack Silver Fern Farms Diced Venison
2 Tbsp olive oil
2 medium-size onions, thinly sliced
2 cloves garlic
2 Tbsp flour
250 ml red wine
3 rashers lean bacon, roughly chopped
275 ml beef stock
3 celery sticks, sliced diagonally
½ cup walnut pieces
2 tsp butter
Preheat oven to 160°C. Heat oil in a heavy-based flameproof casserole dish and brown meat. Remove meat from dish and lower heat. Add onions and garlic and cook until golden. Stir in flour and cook for 1 minute.
Remove from heat and gradually stir in red wine. Return meat to casserole dish.
Mix in prunes, bacon, and stock; bring to boil. Cover and bake at 160°C for 1½-2 hours.
For the topping, cook celery and walnuts in butter on medium heat for 5 minutes, stirring constantly. Sprinkle over the casserole or over individual servings. Serve immediately.
- Recipe Supplied By Silver Fern Farms