Instructions: Cut the meat into bitesized portions.

Place in a mixing bowl.

Add the prunes and the port.

Cover and leave the marinade for at least an hour or overnight.

Heat the cooking oil in a flameproof casserole on the simmering plate and cook the onion until softened.

Remove the onion and set aside.

Transfer the casserole to the boiling plate drain the meat from the marinade and brown the meat to seal.

When all the meat is browned return the onions move casserole to the simmering plate and stir in the flour cinnamon and salt and pepper.

Cook for 1 minute then stir in the stock and the strained marinade and finally the vinegar.

Bring the casserole to the boil cover and transfer to the simmering oven.

Cook for 2 hours then stir in the reserved prunes and walnuts.

Return to the oven for a further hour. Taste and adjust the seasoning.

Venison makes a rich casserole perfect for winter entertaining. All venison can be used but some find it too rich. The walnuts and prunes add a variety of textures. Like many casseroles this has a more mature flavour if made the day before and reheated. Serve with creamy potatoes and peas.

Serves 8

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