Serves 4

Pre-heat oven to Gas Mark 4/180°C

600g venison haunch
1 dessertspoon flour
8 shallots
8 prunes
50ml brandy
100ml port
500ml beef/venison stock
1 liquorice root (optional)
25g sweet soft liquorice
2 bay leaves
sprig of rosemary
1 cinnamon stick

For the scones:

200g self-raising flour
50g butter
25g Smoked Norfolk Dapple
pinch of rosemary
1 egg
pinch of salt

· Slice the venison across the grain into medallions.
· Season with salt and pepper, and dust in flour.
· Heat 1 tsp of oil and 25g butter in a heavy saucepan, and fry the shallots to colour.
· Add the venison and fry until golden brown.
· Add the brandy, tilting the pan over a flame to burn off the alcohol.
· Add the port. Add the herbs and liquorice root.
· Add the prunes and the soft liquorice. Add the hot stock, and the cinnamon stick.
· Pour into a casserole, and cook for 2 hours.
· Prepare a scone pastry by adding the soft butter and the cheese to the flour and salt.
· Rub the butter and cheese into the flour.
· Add the dried rosemary.
· Bind with the beaten egg.
· Roll out to a thickness of 15 cm and cut eight scones.
· Brush with beaten egg and sprinkle with grated cheese.
· Place the scones on top of the casserole and cook for a further 20 minutes.