"Venison Stew with Quince & Prunes  Ingredients  1Kg venison diced 1 large onion 3 large parsnips, peeled and chopped to 1 1/2"" chunks  2 handfuls prunes, soaked for a few hours 1 tbsp quince jelly 2/3 btl red wine 1 pint beef stock 1 bay leaf 2 sprigs thyme, leaves picked 1 tsp juniper berries, lightly crushed 1/2 grated nutmeg  Knob of butter  1) Brown you venison in olive oil and set aside  2) Add a but more oil to the pan, fry the onions for 10 mins  3) Add the parsnips and fry for 5 mins  4) Return the venison to the pan, and add all other ingredients bar the knob of butter  5) Bring to the boil, then reduce the heat to the lowest possible setting and  Site uncovered for 2 hours, stirring occasionally   6) When ready add the knob of  butter, season to taste and serve along side mashed potatoes, and sautéed cabbage seasoned with black pepper and mustard"