I made this in a cast iron pot over the fire and came out lovely. I added some potatos and butternut squash (chopped up into different size chunks) about an hour before it was ready to make it thick and tasty.
Fruity Venison Stew
• 800g-1kg venison meat, cut into 5cm chunks
• 1-2 onions, chopped
• 3 cloves garlic, sliced
• ½ cup red wine
• 3 cooking apples, each cut into 6 pieces
• ½ cup parsley
• 2 sprigs oregano
• 1 cup cherry tomatoes, halved
• 8-10 prunes
• Salt and pepper to taste
• Oil for cooking
Brown the meat on both sides evenly. Add the onions and garlic and fry for a minute or two. Now add the parsley and oregano, give it a few stirs and add the rest of the ingredients. Bring to the boil, turn the heat down and allow to simmer for 1-1 1/2 hours until the meat is tender. Stir from time to time to make sure the apples and fruits are not being trapped at the bottom. You may need to add a little water as well.