Casserole of venison w/ prunes and pickled walnuts
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Casserole of venison w/ prunes and pickled walnuts
  Casserole    Venison    Walnuts  
Last updated 6/12/2012 1:12:35 AM. Recipe ID 40598. Report a problem with this recipe.
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      Title: Casserole of venison w/ prunes and pickled walnuts
 Categories: Scot/irish, Meats, Casseroles
      Yield: 8 Servings
 
      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 (350F / 180C / 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




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Recipe ID 40598 (Apr 03, 2005)

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