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MICHAEL MANNERS' VENISON STEW

Michael Manners established Selkirks Restaurant in Orange in 1997 following successful stints in the Blue Mountains, Sydney and Europe. Selkirks has developed a national reputation for its innovative and beautiful food, welcoming atmosphere and commitment to working with premium local produce. Michael is a great supporter of Mandagery Creek Venison and we thank him for this fabulous hearty stew. Enjoy!

1kg diced venison
2 large onions, diced
1/2 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground black peppercorns
1 teaspoon ground coriander
1 cup pitted & chopped prunes
1 cup roughly chopped dried apricots
1 cup raisins
2 cups beef or vegetable stock
2 cups red wine
Season diced venison with the dry mixture of nutmeg, cumin, black pepper & coriander. Leave to sit for 30 minutes.

Fry onion until soft in a small amount of olive oil. Remove onion from pan. Quickly sear venison in remaining oil and when cool dust with a small amount of plain flour. Place in casserole dish with onion. Add prunes, apricots & raisons - mix together in casserole dish, then add wine. When simmering, add stock and ensure all ingredients are covered at all times with liquid - top up if necessary with water or more stock.

Simmer on low heat for approximately 45 - 50 minutes until tender. Serve with creamy mashed potato.