Recipe by LekkerWeskus

SERVES 6-8

• 80 ml cake wheat flour
• 5 kg boneless venison, cut into chunks
• 45 ml(3 Tbsp) olive oil salt and pepper,
• 250 g streaky bacon, chopped
• 2 carrots, peeled and finely chopped
• 1 onion, finely chopped
• 750 ml (3 cups) baby onions, peeled
• 10 ml (2 tsp) ground coriander
• 5 ml (1 tsp) ground white pepper
• 2 bay leaves
• 30 ml (2 Tbsp) tomato paste
• 375 ml (1V2 cups) beef stock
• 30 ml (2 Tbsp) balsamic vinegar
• 250 g portabelini mushrooms, halved

Add the flour to a large bowl, then toss the meat chunks to coat all over. Heat the oil in a large cast-iron pot or potjie, then fry the floured chunks over high heat in batches until slightly browned, but not fully cooked. Season with salt and pepper, then remove from the pot and set aside. Turn down the heat to medium, add the bacon, carrots, chopped onion and whole baby onions to the pot, then fry until the bacon turns lightly brown, scraping the bottom (add a splash of water if the bottom is too sticky). Add the coriander, pepper, bay leaves and a tomato paste, stirring for a minute, then pour in the wine, stock and vinegar.

Stir and bring to a simmer, then return the meat to the pot and press gently to submerge. Cook, covered, for about 2 hours or until very tender. Add the mushrooms stirring, and simmer for another 15 minutes until cooked. Taste and add more salt and pepper-if needed. Serve warm, scattered with parsley and of course, with a glass or two of Leopard's Leap Cabernet Sauvignon.