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Ingredients1.5kg venison (or beef) cut in 1inch squares600ml Guinness 140ml port 1 bayleaf 2 sprigs thyme 15ml butter & 15ml olive oil 7.5ml butter & 7.5ml olive oil 112g chopped onion & 1 crushed clove garlic 1 (400g) pickled walnuts |
Handy HintDon't let the casserole dry out, add liquid if required. |
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Method1.5kg venison (or beef) cut in 1inch squares600ml Guinness 140ml port 1 bayleaf 2 sprigs thyme Put the above in wide container and place a plate on top to keep meat in marinade. Keep in cool place for 12 hours. To cook meat, heat oven to 140C. Reserving the marinade and herbs, drain the meat and dry pieces on kitchen roll. 15ml butter & 15ml olive oil - put in casserole dish and heat gently on hob , before browning meat turn heat to high then brown pieces ( not too many at atime or they will release moisture rather than brown). When browned, remove and put one side until all are done. 7.5ml butter & 7.5ml olive oil - add to casserole and as soon as it is hot add 112g chopped onion & 1 crushed clove garlic - brown gentle for about 10 mins – don't let them brown too much. 1 (400g) pickled walnuts – drain and cut into quarters. Add meat to onions and stir in 1 level tablespoon flour to soak up juices. Pour in marinade and herbs, walnuts, and season with salt and pepper. Bring to gentle simmer, put lid on and place in oven for about 3 hours. | |||||||||||||||||||||
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