Instructions

1. Season the meat with salt and pepper. Heat the oil in a flameproof casserole over a high heat, add the meat and sear for 5–10 minutes until coloured on all sides.
2. Reduce the heat to low, pour in the port and vinegar and simmer for 5 minutes to reduce the liquid.
3. Add the apricots, prunes (dried plums), almonds and hazelnuts, then pour in 200ml water. Cover and cook over very low heat for 40 minutes, basting the meat occasionally with the cooking juices.
4. When the meat is cooked, remove it, along with the fruits and nuts, from the casserole with a slotted spoon and put onto a plate. Leave the cooking juices over the heat to reduce slightly.
5. Add the honey and cook for about 5 minutes until caramelized. Return the meat and dried fruits and nuts to the casserole and reheat for 3 minutes until hot.
6. Remove the meat with a slotted spoon and carve it into thick slices. Serve with the fruits, nuts, sauce and celeriac purée.

This recipe was originally published in Recipes from the Woods by Jean-Francois Mallet.