Venison: Casserole of Venison w/ Prunes
Source of Recipe
Lady MacDonald's Scotland: The Best of Scottish Food & Drink
Recipe Introduction
" The prunes and pickled walnuts provide just the sweet and sharp contrast that complements the flavour of venison so well."
List of Ingredients
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 Recipe
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. Serves 8
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