for 4 person

Meat

	oil for frying
800 g	stewing venison X
¾ tsp	salt
1 tbsp	white flour, to dust

To braise

4	red onions, cut into wedges
2	garlic cloves, squeezed
½ tbsp	harissa
¼ tsp	cinnamon
500 g	squash (e.g. Hokkaido), cut into approx. 2 cm cubes
2 dl	red wine
4 dl	game stock
80 g	dried figs, quartered
	salt and pepper to taste

How it's done

Meat

Heat a dash of oil in a frying pan. Salt the meat, dust with flour and brown for approx. 5 mins. per batch. Remove, reduce the heat. Wipe the cooking fat from the pan, add a little oil if necessary.

To braise

Sauté the onions, garlic, harissa and cinnamon for approx. 3 mins. Add the squash and cook briefly. Pour in the wine and reduce to half the amount. Pour in the stock, bring to the boil. Reduce the heat, add the figs and meat, cover and braise over a low heat for approx. 1½ hrs., season.

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