Name: Casserole of Venison W/ Prunes and Pickled Walnuts
Ingredients: 2 tb Flour; all-purpose (heaped); 1/2 ts Salt; Black pepper to taste; 3 lb Venison; cut into 1-inch; . cubes; 4 tb Sunflower oil; 3 Onions; finely sliced; 2 1/2 c Red wine; 2 1/2 c Water; 1 cn Pickled walnuts; 15oz, drain; 8 Prunes; soaked until soft,; . stoned & chopped

Saving faith is not a decision that is made, and it is not a mouthing of a certain formula. Even if the formula is recited in prayer, this is not saving faith. Manipulating a person to say go through certain motions and say certain words does him no good whatever. This is not saving faith. This is dangerous indeed. Can a man really be saved by saying 'yes' to a series of questions? Have we done them any favor by allowing them to think so? This is a misunderstanding of saving faith. It is a confusion of professed faith with true saving faith. This mistake has resulted in the unprecedented number of false converts which this century of evangelism has produced. Decisions and numbers there are, but the 'converts' are notoriously unconverted. This is a direct result of confusing decisions with true faith, and it is a blight on the church. It is also inevitable. And it is shameful. And it is harmful, for we have convinced unconverted people that they are safe.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Irish	Scot/irish, Meats, Casseroles	8	Servings

INGREDIENTS

2	tb	Flour; all-purpose (heaped)
1/2	ts	Salt
		Black pepper to taste
3	lb	Venison; cut into 1-inch
		. cubes
4	tb	Sunflower oil
3		Onions; finely sliced
2 1/2	c	Red wine
2 1/2	c	Water
1	cn	Pickled walnuts; 15oz, drain
8		Prunes; soaked until soft,
		. stoned & chopped

INSTRUCTIONS

The prunes and pickled walnuts provide just the sweet and sharp contrast
that complements the flavour of venison so well.
Put the flour, salt 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 pickled walnuts and prunes.
Cover the casserole with a lid, and cook in a preheated moderate oven
(350&deg;F / 180&deg;C / gas 4) 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. All stews and casseroles benefit in
flavour from reheating. "Lady MacDonald's Scotland: The Best of Scottish
Food & Drink"
:    by   Claire MacDonald A Bullfinch Press Book by Little, Brown & Co.,
London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot
~-  pol Mac Griogair
From: Paul Macgregor                  Date: 05-10-96
Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:15 -0400
From: BobbieB1@aol.com

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