Hi all,

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.

Highly recommended.

Fruity Venison Stew
800g-1kg venison meat, cut into 5cm chunks
1-2 onions, chopped
3 cloves garlic, sliced
cup red wine
3 cooking apples, each cut into 6 pieces
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.