Braised venison with prunes, port and crispy onions
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Easy - April 2015
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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.
Discover more ways to add venison to your repertoire with our venison recipes collection.
Nutrition: per serving
- Calories
- 634kcals
- Fat
- 12.2g (3.1g saturated)
- Protein
- 67.6g
- Carbohydrates
- 39.4g (28.7g sugars)
- Fibre
- 7.3g
- Salt
- 1g
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delicious. tips
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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