- 1.5 kg venison, cut into 2.5 cm cubes with gristle removed
- 50 ml seasoned flour
- 6 rashers bacon, trimmed and cut in squares
- 30 ml (2 tablespoons) sunflower oil
- 12-15 pickling onions
- 200 g button mushrooms
- 4 carrots, scraped and cut into 1 cm pieces
- 2 sticks celery, trimmed and cut into 1 cm pieces
- 1 clove garlic, crushed
- 30 ml (2 tablespoons) chopped parsley
- 1 bay leaf
- 3 ml (3/4 teaspoon) dried thyme
- 3 ml (3/4 teaspoon) grated nutmeg
- 4 cloves
- 1 cinnamon stick or 3 ml ground cinnamon
- 3 ml (3/4 teaspoon) cayenne pepper
- 500 ml (2 cups) red wine or basic stock or a mixture of both
- 30 ml (2 tablespoons) port
- salt and freshly ground pepper
- beurre manié or cornflour (optional)
- 125 ml (1/2 cup) cream
- 45 ml (3 tablespoons) finely chopped parsley for garnish
- Fry the bacon in the oil in an oven-proof casserole until it is soft
and starting to brown, then remove it with a slotted spoon and set aside.
- Lightly sauté the onions and mushrooms for 5 minutes, remove
them with a slotted spoon, and set aside with the bacon.
- Brown the meat, cooking a single layer at a time. When all the meat
has been browned, return it to the casserole and sprinkle with the seasoned
flour, stir well then add the carrots, celery, garlic, herbs and spices.
- Pour over the red wine (or wine and stock), cover the casserole and
bring it to the boil.
- Turn down the heat very low and cook on top of the stove until tender
(about 1 hour). Stir from time to time to prevent
sticking. (Instead of cooking the casserole on top of the stove,
bake it in the oven at 150°C.)
- Add the onions, bacon and mushrooms and cook for 20 minutes.
- Add the port, correct the seasoning and thicken if necessary with
a little beurre manié (or cornflour mixed with water to a
- Remove the cinnamon stick and swirl in the cream just before serving.
- Garnish with the parsley.