In the early '60,s I lived on a dairy farm near Bulawayo, in what was the old Rhodesia. It was owned by a Polish gentleman who was the most inventive cook I have known. <br />Bruno was a great experimenter, besides making his own wine from a small vineyard, he was a master at concocting a range of liqueurs. <br />We would catch Barbel (Catfish) at a local dam and he would pickle and smoke them so they were almost as good as expensive imported Salmon. <br />He liked to challenge me to come up with new dishes as a form of competition. <br />One of these was the Venison in Black sauce, which has become a family favourite and passed down to my son.

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