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June 6, 2006

Filed under: Uncategorized — ros @ 12:35 pm

This recipe uses quite tough cuts of venison that are ideal for stewing.


  • 250g diced stewing venison
  • half a small onion, sliced
  • 1 clove garlic, sliced
  • 50ml port
  • 250 mls red wine.
  • 150mls beef stock
  • 1 tbsp cranberry sauce
  • pinch chilli powder
  • 25g dark chocolate


  1. Fry the onions and garlic in a little butter until soft
  2. Seal the venison cubes on a high heat and add to the pan. Cover with the port, red wine and beef stock.
  3. Cover and simmer on a very low heat for about 1hr30 minutes.
  4. Uncover, turn up the heat and continue to cook until the liquid is about 1/2 its original volume.
  5. Stir in the chilli powder, the chocolate and the cranberry sauce.
  6. Serve with rice or mashed potato.

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