Mix together the wine, apple juice, raisins, apricots and spices. Pour over the venison and leave in the fridge to marinate overnight. Remove the meat from the marinade and dry with kitchen paper. Coat with seasoned flour. Heat the butter and oil together in a saucepan and fry the onions until golden. Remove the onion from the pan and fry the meat over a high heat until well-coloured on all sides - its important to colour it well as it improves the flavour. Add the marinade and onions to the pan, bring to the boil and simmer gently, covered, for 2 hours until the meat is tender. Serve on a chunk of bread sprinkled with some parsley. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 123 (55%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 16.1mg||5 %|
|Sodium 80.6mg||3 %|
|Potassium 454.4mg||12 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 24g|
|Protein 2g||3 %|
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Calories per serving: 225
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