This a deliciously warming dish, perfect for these Autumnal nights. I like to service it with Cous Cous but Wild Rice would be wonderful too. There is a long list of ingredients but don’t be put off as it is a straightforward receipe and it freezes really well!

To serve 6 generously, you will need:

1kg venison casserole

2 onions finely diced

2 tspcayenne pepper

3tsp ground black pepper

3 tbsp paprika

2 tbsp turmeric

4 tbsp ground cinnamon

6 garlic cloves crushed

2 cans of chopped tomatoes

1 handful of dried apricots halved

1 handful of sultanas

1 handful of prunes halved

500ml beef stock

2 tbsp runny honey

fresh herbs - corriander/parsley

Olive Oil

Method:

Mix together the cayenne pepper, ground black pepper, paprika, ginger, turmeric and cinnamon.
Put the venison casserole in a large bowl and cover with half the mix ensure the meat is well coated in all the delicious spices. Leave to marinade for as long as possible - over night would be best.
Heat a good slug of olive oil in a heavy based pan and add the onions which should be gently fried for around 10 mins. Then add in the rest of the spice mix, the chopped garlic and cook gently for 5 mins.
In a separate frying pan, add more olive oil and brown the venison on all sides then, once the chunks are a lovely nutty brown, add the venison to the heavy bottomed casserole dish. Ensure all the lovely venison juices are added.
Add the tins of chopped tomatoes, dried fruit, stock and honey. Mix well and bring to the boil, cover with a tight fitting lid and pop in the simmering oven for around 4- 6 hours until the meat is falling apart.
Serve with some cous cous or wild rice and a sprinkling of fresh herbs.
Enjoy with a delicious glass of red with friends and a roaring fire