1kg cubed venison
2 bottles of Guinness
A glass of Port wine
5 small red onions, quartered or 7 shallots, halved
A handful of porcini mushrooms
5 cloves of garlic (crushed and chopped)
A handful of raisins and/or sultanas
2 Braeburn apples, chopped (leave the skin on - only chop one apple, a the other one is needed the next day)
At least a tablespoon of cinnamon
20 whole black peppercorns
7-10 crushed peppercorns
1 bay leaf
Put the venison in a large bowl. Sprinkle a handful of salt onto it and then add the crushed peppercorns. Mix together well with a spoon. Put a tablespoon of cinnamon into the mixture and again, stir well. Add the onions (or shallots) and one of the apples, the dried fruit and the whole peppercorns and mix them all in. Very carefully, pour one of the bottles of Guinness and about two shot glasses of Port into your mixture. Put some clingfilm over the top and put it in the fridge overnight.
The next day, take it out of the fridge and set the venison on some kitchen paper to dry. Take some cinnamon and roast it in a rounded pan until it goes a little darker. Put it in a casserole dish to wait.
Fry some onion strips in butter and then add the venison for five minutes, constantly turning, to seal it.
Put part of the venison in the casserole dish. Add some of the ingredients from the marinade then the rest of the venison, followed by the last of the marinade, so they are nicely mixed in. Give it a stir.
In a very little oil, fry the other apple and the garlic for a couple of minutes maximum, constantly turning.
Pour over some more fresh Guinness until it covers the rest of the ingredients, cover the pot and cook for about two hours.
Serve with potatoes, red cabbage and Brussels sprouts.