Casserole of Venison W/ Prunes and Pickled Walnuts

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Title: Casserole of Venison W/ Prunes and Pickled Walnuts
Yield: 8 Servings
Categories: Scot/irish, Meats, Casseroles


2 tb Flour; all-purpose (heaped)
1/2 ts Salt
Black pepper to taste
3 lb Venison; cut into 1-inch
. cubes
4 tb Sunflower oil
3 Onions; finely sliced
2 1/2 c Red wine
2 1/2 c Water
1 cn Pickled walnuts; 15oz, drain
8 Prunes; soaked until soft,
. stoned & chopped

The prunes and pickled walnuts provide just the sweet and sharp contrast
that complements the flavour of venison so well.

Put the flour, salt and a good grinding of pepper into a bowl. Toss the
pieces of venison in the seasoned flour to coat. Heat the oil in a heavy
flameproof casserole and brown the meat, a few pieces at a time; remove the
browned meat and keep it warm while you brown the rest. When all the meat
is browned, add the onions to the casserole and cook them until they are
soft and translucent, 5-10 minutes. 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 cool 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"
: by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co.,
London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot
~- pol Mac Griogair

From: Paul Macgregor Date: 05-10-96
Posted to MM-Recipes Digest V3 #261

Date: Tue, 24 Sep 1996 00:16:15 -0400