Recipe(tried): Spiced Venison

I'm not sure how similar venison is to moose, maybe somebody out there knows, but if it is then try this very original and tasty recipe!

Spiced Venison
Serves 6
2lb diced venison
1 level t black peppercorns
t mace (see note)
1 level t allspice berries
2 inch cinnamon stick
2 level t coriander seeds
1lb onions, roughly chopped
1 T flour
2 cups stock (see note)
1 cup dried apricots
1 cup prunes, pitted
2/3 cup raisins
Juice & zest of 1 orange
cooking oil

If the venison is not available diced then cut the steaks or what-have-you into 1" cubes. Take all the spices and grind them to a fine powder - a coffee grinder will be much quicker than mortar and pestle. Put the orange zest and juice into a casserole dish. Chop all the other fruit and also put this in the casserole.
Heat the oil in a large skillet and brown the meat. Sprinkle the spices over the meat and continue to cook for a minute or so. Add the onion and flour and cook for a further minute. Pour in the stock, mix well and bring to the boil.
Add the contents of the pan (carefully!) to the casserole and mix well with the fruit. Cover the casserole and cook in the oven for 2 hours at 300 F or until the meat is tender. Adjust the seasoning (you may need to add a little salt) and serve.

Note: You can use about half the quantity of nutmeg if you don't have mace. The stock can be from any meat you like - beef, chicken or lamb.

Comment: This is a wonderfully old-fashioned dish, very medieval, almost like an English curry. Although I chop the fruit this is optional, some may prefer identifiable pieces of fruit. The prunes can be dried or canned, whichever is easier. If you want a change from venison you can use well-hung beef or well trimmed mutton (lamb will not rise above the spicing).