Venison stew with figs, plums, chocolate, brandy and port wine

Season the venison and mix with the wheat flour.
In a large pan, put a little oil and a few chopped garlic cloves and fry over medium heat. When the oil is very hot, add the pieces of venison. Chop the onion and red pepper, the dried tomatoes in strips, the rosemary and the thyme add to the pan.

After everything is well sautéed, add the brandy and port wine and leave it for a few minutes to evaporate the alcohol. Add the mushrooms, pine nuts and vegetables and cover with water and bring to a boil. Stir occasionally. While the deer is cooking, peel and cut some potatoes into medium cubes.

In a large frying pan with plenty of oil, fry the potatoes. Rectify the stew salt (if necessary), add the rest of the ingredients (figs and plums), and add the chocolate broth, let it melt, and remove from heat. Then just add the fries to our deer, mix and serve.
Decorate with a sprig of rosemary, or mint.