Name: Spiced Venison Casserole with Apricots And Raisins
Ingredients: 150 ml Red wine mixed with 150ml apple juice; 30 g Raisins; 30 g Dried apricots; 1 ts Ground ginger; 1 ts Ground cinnamon; 4 Cloves; 4 Juniper berries; 450 g Venison; cubed; 15 g Butter; 1 tb Vegetable oil; 1 tb Plain flour; seasoned with salt; ; and pepper; 1 Red onion; peeled and sliced

Our body’s health directly affects our disposition. You know how you feel when you are sick – more irritable, less social, more self-focused. Adversely, when you can get your body into its optimal performance, it stands to reason that it will positively affect your countenance, attitude and disposition. I am not giving an excuse to act in the flesh (when you don’t feel well) nor am I implying that true fruit is not of the Holy Spirit, but the loving attitude toward others that our Lord desires flows much easier when we are not laboring to get through life. We can easier get our minds off ourselves and on to the needs of others as Philippians 2:3-4 teaches. Isaiah 35:3 says, “Encourage the exhausted, and strengthen the feeble.” Wouldn’t you rather be on the encouraging and strengthening side than the exhausted and feeble side? Acts 20:35, “It is more blessed to give than to receive.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Food networ, Food2	2	servings

INGREDIENTS

150	ml	Red wine mixed with 150ml apple juice
30	g	Raisins
30	g	Dried apricots
1	ts	Ground ginger
1	ts	Ground cinnamon
4		Cloves
4		Juniper berries
450	g	Venison; cubed
15	g	Butter
1	tb	Vegetable oil
1	tb	Plain flour; seasoned with salt
		; and pepper
1		Red onion; peeled and sliced

INSTRUCTIONS

Mix together the wine, apple juice, raisins, apricots and spices. Pour over
the venison and leave in the fridge to marinate overnight.
Remove the meat from the marinade and dry with kitchen paper. Coat with
seasoned flour.
Heat the butter and oil together in a saucepan and fry the onions until
golden. Remove the onion from the pan and fry the meat over a high heat
until well-coloured on all sides - it's important to colour it well as it
improves the flavour.
Add the marinade and onions to the pan, bring to the boil and simmer
gently, covered, for 2 hours until the meat is tender.
Serve on a chunk of bread sprinkled with some parsley.
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