Casserole Of Venison With Prunes And Pickled Walnuts Recipe
Servings: 8
Ingredients
- 2 Tbsp. Flour, all-purpose (heaped)
- 1/2 tsp Salt Black pepper to taste
- 3 lb Venison, cut into 1-inch . cubes
- 4 Tbsp. Sunflower oil
- 3 x Onions, finely sliced
- 2 1/2 c. Red wine
- 2 1/2 c. Water
- 1 can Pickled walnuts, 15z, drain
- 8 x Prunes, soaked till soft, . stoned & minced
Directions
- The prunes and pickled walnuts provide just the sweet and sharp contrast which complements the flavour of venison so well.
- Put the flour, salt and a good grinding of pepper into a bowl. Toss the pcs of venison in the seasoned flour to coat. Heat the oil in a heavy flameproof casserole and brown the meat, a few pcs at a time; remove the browned meat and keep it hot while you brown the rest. When all the meat is browned, add in the onions to the casserole and cook them till they are soft and translucent/soft, 5-10 min. Stir in the wine and water, scraping the bits off the bottom of the casserole with a wooden spoon. When the liquid is simmering. replace the browned meat in the casserole, and stir in the pickled walnuts and prunes.
- Cover the casserole with a lid, and cook in a preheated moderate oven
- (350 F / 180 C / gas 4) for an hour. Let the casserole cold completely, then store in the refrigerator overnight. Cook it for a further hour at the same temperature before serving. All stews and casseroles benefit in flavour from reheating. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink"
- London
- pol Mac Griogair
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 8 servings | |
| Calories 510 | |
| Calories from Fat 232 | 45% |
| Total Fat 27.01g | 34% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 153mg | 6% |
| Potassium 316mg | 9% |
| Total Carbs 15.44g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.81g | 4% |
| Protein 41.06g | 66% |
