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Ingredients

• 25 g butter or olive oil
• 1 kg boneless venison steaks, cubed
• 70 g streaky bacon, (optional)
• 1 onion, finely diced
• 2 large cloves garlic, finely chopped
• 1/2 tbsp flour
• 1 tsp chopped sage leaves
• 1/4 tsp freshly grated nutmeg
• 400 g prunes, soaked in 750ml warm water for 30 minutes
• 750 ml soaking liquor, from the prunes
• 250 ml red wine
• 4 tomatoes
• 1/2 lemon, juice only
• 1 tbsp freshlychopped parsley
• sea salt and freshly ground black pepper

• 1.5 kg sweet potatoes or yams, peeled
• 1 tbsp butter
• 75 ml double cream
• 1/4 tsp lime juice
• freshly ground salt and black pepper

Description

Alan Coxon's Fabulous Venison With Prunes, Red Wine And Sherry Is Served With Sweet Potato Mash Flavoured With Ginger And Lime

UK TV