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Tweet Exmoor Pot
Stew of rich dark meat (eg venison) with dark fruit (eg cherries).
Original Receipt from J.Salmon 'Favourite Somerset Recipes'
2 tablespoons sunflower oil
2 oz. butter
2 lb. venison suitable for casseroling, cut into 1 inch cubes.
2 medium onions, peeled and diced
2 cloves garlic, peeled and crushed
2 tablespoons flour 1 pint beef stock
1/4 pint port wine
8 oz. black cherries, stoned
1 bay leaf
Salt and freshly ground black pepper
Set oven to 350F or Mark 4. Heat the oil in a large frying pan and add the butter. Fry the venison a little at a time until well browned and transfer to a large casserole dish. Add the onions to the remaining oil and cook gently until soft, add the garlic and cook for 2-3 minutes. Stir in the flour and cook for 2-3 minutes. Add the stock and the port, stirring all the time and bring to the boil. Stir in the cherries, bay leaf and seasoning and pour this mixture over the meat. Cover the casserole and cook for 1 ½ to 2 hours until the meat is tender. Remove the bay leaf before serving hot, with fresh vegetables. This dish has a better flavour if made the day before it is required and then reheated. Venison is low in fat and therefore casseroling is an excellent moist method of cooking it.
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