Ingredients:

• 600g Venison Topside, sliced into 100g steaks
• 4 Paua, sliced
• 200mls Olive oil
• 3 Garlic Cloves, peeled and finely chopped
• 8 Pikopiko, blanched and chopped
• 1 Green Capsicum, seeds removed, sliced
• 2 Onions, sliced
• 6 Mushrooms, quartered
• 1 Egg Plant, sliced
• Fresh Italian Parsley, chopped
• Salt and Pepper
• 1 Tbsp Tomato Paste
• 1 Tbsp Flour
• 100mls Port
• 200mls Beef Stock

Slice the topside into steaks and season with paprika, salt and white pepper.

Heat oil in a large pan and seal the venison steaks, remove and keep aside.

Add more oil to pan and sauté the paua, sliced vegetables and garlic for 2 minutes.

Add vegetables, paua and meat to a casserole pot; check seasoning for salt and pepper.

Keep the pan on the stove and stir in the flour, tomato paste and scrape the sediments from the bottom of the pan and mix well over low heat.

Deglace the pan with the port, stir and add the beef stock and reduce slightly.

Add the sauce to the casserole pot and cover with a lid

Allow to simmer gently for 20 minutes.

Serve hot in a bowl and sprinkle with freshly chopped Italian parsley.