1/4 cup flour
2 Tablespoons Curt's Cooking Spice (available at Oilerie.com)
black pepper to taste
3 lbs Venison; cut into 1-inch cubes
4 Tablespoons Oilerie roasted walnut oil
3 Onions; finely sliced
2 1/2 cups red wine
2 1/2 c water
1/2 cup walnut pieces
8 prunes, stoned & chopped

Put the flour, Curt's Cooking Spice and a good grinding of pepper into a bowl. Toss
the pieces of venison in the seasoned flour to coat. Heat the oil in
a heavy flameproof casserole and brown the meat, a few pieces at a
time; remove the browned meat and keep it warm while you brown the
rest. When all the meat is browned, add the onions to the casserole
and cook them until they are soft and translucent, 5-10 minutes. Stir
in the wine and water, scraping the bits off the bottom of the
casserole with a wooden spoon. When the liquid is simmering. replace
the browned meat in the casserole, and stir in the walnuts and prunes.
Cover the casserole with a lid, and cook in a preheated 350 degree oven for an hour. Let the casserole cool
completely, then store in the refrigerator overnight. Cook it for a further hour at the same temperature before serving.
Serve over cooked noodles.

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