A warming dish for the winter. This is slow food but every bite is worth the effort.
- Place flour, salt and pepper in a plastic bag, add the diced venison, close and shake. Meat should be lightly coated in the seasoned flour.
- Heat olive oil in a large casserole dish over high heat. Fry venison until golden on all sides. Set aside.
- Add carrots, onions and swede to the pan. Season lightly with salt and pepper and then lower the heat and cook until the vegetables get some color. Add prunes and cook until soft.
- Add chopped garlic, herbs and spices; cook for 1-2 minutes. Add canned tomatoes and sugar and cook for a further 2-3 minute. Now add the meat and red wine. Wait until until the liquid bubbles and simmer for 10 minutes. Cover and simmer on a low heat for 1 hour.
- Remove casserole from heat and let stand for 5-10 minutes. Preheat oven to 375°F in the meantime.
- Check seasoning and herbs. Add more if necessary.
- Arrange potato over the top, pour melted butter over the potato layer and cook on the middle rack for 1 hour. The potato layer should be golden brown.
- Let stand for 30 minutes before serving.
Brown venison in two batches if needed.
Boil peeled potatoes in salted water for 15 minutes. Drain, cool a little and cut into thick slices, about 2/5 inch.
Substitute thyme for other aromatic herbs of your taste, if you wish. Rosemary, oregano or marjoram can work. Add a pinch of chili powder or chili flakes, if you like it hot.
Other game meats can be cooked in this fashion.
For a lower saturated fat dish, brush the potato layer with more olive oil, instead of melted butter.