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    Venison with Cherries

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    Venison with Cherries

    This is delicious served with a saffron pilaf and fresh spinach.

    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 6


    • 225g semi-dried cherries
    • 300ml warm water
    • 4 x 270g packs venison steak
    • ½ tsp ground allspice
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • salt and freshly ground black pepper
    • 4 tbsp sunflower oil
    • 2 onions, finely diced
    • Juice of 1 lemon
    • A handful of parsley stalks tied together, plus 2 tbsp finely chopped parsley leaves


    1. Soak the cherries in the warm water while you prepare the venison. Trim off any tough sinews or fat and cut the meat into medium-sized dice. Place in a bowl and mix in the ground allspice, cinnamon, ginger and a grinding of black pepper.
    2. Heat 3 tbsp oil in a large saucepan over a high heat. Add a single layer of diced venison, fry briskly until brown on all sides, then remove with a slotted spoon, add another 1 tbsp oil and repeat the process. Once all the meat has been browned, reduce the heat and add the diced onion. Gently fry until soft and golden, then return the meat to the saucepan with the cherries and their soaking water. Add the lemon juice and the parsley stalks. Bring up to the boil, then reduce the heat, cover and simmer very gently for about an hour, or until meltingly tender. When you are ready to serve, remove the parsley stalks, season to taste, and add the finely chopped parsley leaves.

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