Recipe for Spiced Venison Casserole with Apricots and Raisins 
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Yield:
2 servings
Ingredients:
Amount Ingredient
150 ml Red wine mixed with 150ml apple juice
30 gm Raisins
30 gm Dried apricots
1 tsp Ground ginger
1 tsp Ground cinnamon
4 x Cloves
4 x Juniper berries
450 gm Venison, cubed
15 gm Butter
1 tbl Vegetable oil
1 tbl Plain flour, seasoned with salt and pepper
Instructions:
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.

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