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Casserole of Venison W/ Prunes & Pickled Walnuts

Make Casserole of Venison W/ Prunes & Pickled Walnuts at home with Flour All Purpose, Salt, Sunflower Oil, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 tsp
• 4 tbsp
• 2 1/2 cup

Method (preview)

1. 1

   Put the flour, salt and a good grinding of pepper into a bowl.

2. 2

   Toss the pieces of venison in the seasoned flour to coat.

3. 3

   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.

4. 4

   When all the meat is browned, add the onions to the casserole and cook them until they are soft and translucent, 5-10 minutes.

5. 5

   Stir in the wine and water, scraping the bits off the bottom of the casserole with a wooden spoon.

6. 6

   When the liquid is simmering. replace the browned meat in the casserole, and stir in the pickled walnuts and prunes.

7. 7

   Cover the casserole with a lid, and cook in a preheated moderate oven (350øF / 180øC / gas 4) for an hour.

8. 8

   Let the casserole cool completely, then store in the refrigerator overnight.

9. 9

   Cook it for a further hour at the same temperature before serving.

10. 10

    All stews and casseroles benefit in flavour from reheating.

11. 11

    “Lady MacDonald’s Scotland: The Best of Scottish Food & Drink”

12. 12

    By Claire MacDonald A Bullfinch Press Book by Little, Brown &

13. 13

    Co., London ISBN = 0-8212-1809-3