Venison with pickled walnuts

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Serves: 6

By pitstopfrog



  • 112g onion chopped

  • 15ml olive oil

  • 140ml port

  • 400g pickled walnut

  • 1 bay leaves

  • 1 clove garlic crushed

  • 15ml butter

  • 7.5ml butter

  • 1.5kg venison or beef cut into 1 inch squares

  • 600ml Guinness

  • 2 sprigs thyme


<ol> <li>Put the the meat, Guiness, port, bayleaf and thyme into a wide container and place a plate on top to keep meat in marinade. Keep in cool place for 12 hours.</li> <li>To cook meat, heat the oven to 140C, reserving the marinade and herbs, drain the meat and dry pieces on kitchen roll.</li> <li>Put the butter and olive oil in a casserole dish and heat gently on the hob , before browning meat turn heat to high then brown pieces ( not too many at a time or they will release moisture rather than brown). When browned, remove and put one side until all are done.</li> <li>Add some more butter and olive oil to the casserole and as soon as it is hot add 112g chopped onion 1 crushed clove garlic, brown gently for about 10 minutes but don't let them brown too much.</li> <li>Drain and cut walnuts into quarters.</li> <li>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.</li> <li>Bring to gentle simmer, put lid on and place in oven for about 3 hours.</li> </ol>

Handy Hint

<p>Don't let the casserole dry out, add liquid if required.</p>

Additional Information

  • Main Course

  • Meat

  • Make Ahead

  • Can Freeze

  • beef

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Your comments

  • pitstopfrog 03/09/10 19:51

    This is easy to prepare ahead and reheat so that you have time to chat to guests, or you can be out until about 30 mins before you serve it.