Braised venison with prunes, port and crispy onions
- March 2015
- Serves 6
- Hands-on time 20 min, simmering time 2 hours 30 min
Try this slow-cooked venison recipe – the meat cooks to the softness of butter within hours and is complemented perfectly with the sweetness of the prunes.
- 12.2g (3.1g saturated)
- 39.4g (28.7g sugars)
If you prefer, you could use good quality stewing beef instead of the venison, and a fruity red wine instead of the port.
Make up to 3 days in advance. Keep in the fridge in a sealed container. Reheat to serve. Freeze the finished cooled dish for up to 1 month in an airtight container. Defrost thoroughly, then reheat to serve.
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