Kudu casserole 1.50 kg kudu or any venison, or beef 125 g butter or margarine 30 ml brandy 250 g whole button mushrooms 200 g baby onions 500 ml dry red wine 250 ml port 250 ml water 125 ml tomato purée 2 bay leaves 30 ml cornflour Cut meat into large cubes. Heat half the butter in a large pan and brown meat well. Add brandy and flame. Remove the meat and set aside. Add remaining butter and brown mushrooms and baby onions. Remove and set aside. Return meat to the pan and add wine, port, water, tomato purée and bay leaves. Simmer, covered, for 1 hour, or until meat is tender. Add mushrooms and onions and simmer, uncovered, for a further 30 minutes. Mix cornflour with a little water to form a paste and stir into the stew to thicken the gravy. Serve with mashed potatoes or rice.