Venison and Apple Casserole
1lb./ 450g. cubed venison, dusted in flour
2 tbsps. oil
8ozs. / 225g. shallots, peeled
2 cloves of garlic, peeled and crushed
8ozs. / 225g. diced bacon
2 carrots, peeled and chopped and 2 leeks, chopped
small tin chopped tomatoes
3 tbsps. brandy
3/4 pt. / 15fl. ozs. good beef stock
desert spoon tomato puree
1 desert spoon juniper berries
2 – 3 Bramley or Cox’s Orange Pippins cut into chunks
Pepper and salt to taste
Heat the oil in a pan and fry the venison until well browned, remove to a plate. Add diced bacon to the pan along with the shallots and garlic. Crush the juniper berries just enough to release their flavour and add to the pan.
Return the venison to the pan, add the vegetables, tomato puree, tin of tomatoes, stock and brandy. Bring to a gentle simmer, put on a lid and cook for 1 1/2 hours. Add the apples to the pan and simmer for a further 30 minutes. If the sauce needs thickening mix some cornflour with cold water and add, stirring all the time. You could cook this in the oven on a low heat if you would prefer to do so.
Fresh Plum Cake
225g. / 8ozs. self raising flour
1 tsp. gd. cinnamon
100g. / 4ozs. hard margarine or butter
50g. / 2ozs. sultanas
50g. / 2ozs. soft brown sugar, plus extra for sprinkling
2 large eggs
4 tbsps. golden syrup
225. / 8ozs. plum, stoned and chopped
Preheat oven to 160 / Gas Mark 3.
Grease and line an 8 inch square baking tin. Rub the flour, half the cinnamon and the margarine together. Add the sultanas and 50g. / 2ozs. soft brown sugar and stir. Beat eggs and syrup together in a separate bowl, add plums, then stir into the flour mixture.
Transfer to tin and level surface. Mix the rest of the brown sugar and the cinnamon and sprinkle over the top of the cake. Cook in the centre of the oven for 45 – 50 minutes and then test. It should be risen and just firm to the touch.
Cut into squares to eat. This is best eaten warm with ice cream though you can eat it cold. It works just as well with apples and rhubarb.
