Venison Stew

1 1/2 (700 g) shoulder of venision cut in cubes.
2 oz(50g) of plain white flour.
Salt and pepper
1 oz(25g) of slighted salted butter.
1 tbs of vegetable oil
2 medium size onions chopped
1/2 pint (300ml) of beef stock
1/4(150ml) of red wine
bouquet garni
2 tbs of red wine vinegar

• Mix the venision in the flour and season with salt and pepper,shaking off the excess
• Heat the oil and the butter in a large Panela de Pedra and fry the meat for about 10 minutes, until browned in all sides. Transfer the meat to a Panela de Pedra cassorole.
• Fry the vegetable in the pot's remaining fat. Drain well and add to the meat in the cassarole. Stir the rest of the flour into the fat and cook slowly, stirring, until brown.
• Remove the pot from the heat and gradually stir the stock and the wine.Bring to the boil, stirring, until thickened.
Pour the sauce over the venission and season to taste, the add the bouquet garni and the vinegar.
• Cover the stone cassarole and bake in the a pre heated oven at 170C(325F) for about 2 hours or until the meat is tender. Remove the bouquet garni before serving.

Serves 4