Venison with Orange and Prunes

SpotX Wild Foods Recipe from Grant Dixon
Prep:24 hours Cook:2 hours Difficulty:3

Ingrediants:

• 1.5 kilograms fallow meat, cubed.
• 4 tablespoons plain flour.
• 4 tablespoons brown sugar.
• 2 tablespoons Worcestershire sauce.
• 1 teaspoon curry powder.
• 2 teaspoon mixed spice.
• 2 teaspoon ginger.
• 2 teaspoon salt.
• 2 teaspoon mustard.
• 100ml freshly-squeezed orange juice.
• 1 cup barbecue tomato sauce.
• 3 cups sherry (or red wine).
• 1 cup beef stock.
• ½ cup vinegar.
• 8 rashers wild pork bacon (cut into thirds).
• Zest of 1 orange.
• 1 250-gram packet orange-flavoured prunes.

Directions:

• Dry venison on a paper towel and place in a lidded container.
• Combine flour, sugar, curry powder, Worcestershire sauce and salt.
• Also add mixed spice, ginger and mustard.
• Mix together well before adding to venison as a ‘dry’ marinade.
• Leave overnight, turning occasionally.
• Mix orange juice, sherry, vinegar and tomato juice.
• Pour over meat in casserole dish.
• Top up with stock to just cover the meat.
• Cook for approximately 1 hour.
• Then add bacon, orange zest and prunes.