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Name: Spiced Venison Casserole with Apricots And Raisins
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 150 ml Red wine mixed with 150ml; 1 ts Ground cinnamon; 15 g Butter; 1 tb Vegetable oil; 1 tb Plain flour; seasoned with; 4 Cloves; 450 g Venison; cubed; ; and pepper; 30 g Raisins; 1 ts Ground ginger; 4 Juniper berries; 30 g Dried apricots; 1 Red onion; peeled and sliced

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INGREDIENTS

150 ml Red wine mixed with 150ml
1 ts Ground cinnamon
15 g Butter
1 tb Vegetable oil
1 tb Plain flour; seasoned with
4 Cloves
450 g Venison; cubed
; and pepper
30 g Raisins
1 ts Ground ginger
4 Juniper berries
30 g Dried apricots
1 Red onion; peeled and sliced

Servings

INSTRUCTIONS

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/

NOTES

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Spiced Venison Casserole with Apricots And Raisins

150 ml Red wine mixed with 150ml
1 ts Ground cinnamon
15 g Butter
1 tb Vegetable oil
1 tb Plain flour; seasoned with
4 Cloves
450 g Venison; cubed
 ; and pepper
30 g Raisins
1 ts Ground ginger
4 Juniper berries
30 g Dried apricots
1 Red onion; peeled and sliced

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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Nutrition

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Serving Size: 1 Serving (283g)
Recipe Makes: 2 servings

Calories: 225
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 225

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