- Place the dried cranberries in a small bowl with the port and leave to marinate for 30 minutes. Meanwhile, place the cornflour, allspice and ginger into a large food bag, season well and shake to mix.
- Add the venison to the bag and toss to coat in the flour mixture. Heat the oil in a large casserole dish, add the cinnamon stick and onions and fry for 3 minutes.
- Add the meat and any remaining flour from the bag and fry for 3–4 minutes until browned.
- Mix together the remaining ingredients, pour into the casserole dish, bring to the boil, cover and simmer very gently for about 1 hour 20 minutes the meat is tender.
- Good butchers or supermarkets will sell a range of venison cuts. For this recipe use stewing steak which is usually sold ready cubed. It takes a little longer to cook but is just as tasty and much cheaper than steak. Venison can be used as a lower-fat alternative to beef in most recipes.
- If you don’t have any port, use red wine instead or just 3 tbsp water or extra stock if you don’t want to use alcohol.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.