Venison with pickled walnuts

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Prep time:

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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


  1. 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.
  2. To cook meat, heat the oven to 140C, reserving the marinade and herbs, drain the meat and dry pieces on kitchen roll.
  3. 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.
  4. 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.
  5. Drain and cut walnuts into quarters.
  6. 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.
  7. Bring to gentle simmer, put lid on and place in oven for about 3 hours.

Handy Hint

Don't let the casserole dry out, add liquid if required.

Additional Information

  • Can Freeze

  • Make Ahead

  • beef

  • Meat

  • Main Course

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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.