Recipe: Impala Casserole

2.2 Pounds of Impala Stewing Meat (or any other Venison)
1cup Water
Salt
2-3 White Onions, chopped coarsely
2 Tbs Butter (for the onions)
2cups Red Wine
1 Beef Stock Cube
2 Tbs Fresh Oregano
Salt and Freshly Ground Black Pepper
3 ½ Tbs Fresh Cream
3 ½ Tbs Fruit Chutney

Method
Put the water, meat and salt in a steam pot (pressure cooker) and cook for 4 hours. Sauté the onions until tender and fragrant. Pour over the red wine and the crumbled stock cube over the meat. Add the oregano and season with salt and freshly ground black pepper if necessary. Simmer slowly for about 10min. Stir in the cream and chutney and simmer slowly for about 1 minute. Transfer to a serving dish and serve hot.