Roast Venison with Pickled Walnuts

Although it is hard to say just what our weather is going to be like at any time of year, I am assuming that November will bring us our first feel of winter. I can recommend this recipe which was given to me by a friend and quickly became a favourite winter weekend treat. Served with potato and celeriac mash allows you to soak up all of the rich juices.

Ingredients - serves 2

2 venison steaks ¼ oz (5g) butter
5 fl oz (150 ml) Guinness ½ tablespoon olive oil
1¼ fl oz (35ml) ruby port 1 small onion, sliced
4½oz (125g) pickled walnuts, drained and halved 1 heaped teaspoon plain flour
1 clove garlic, crushed 1 bay leaf
Salt and freshly milled black pepper Sprig of thyme


  1. The night before cut the meat into chunks and place in a large bowl along with the bay leaf, thyme, Guinness and port. Place a plate over the top to keep the meat submerged and leave in the fridge overnight.
  2. When you are ready to cook pre-heat the oven to 140ºC/275ºF/Gas mark 1.
  3. Melt the butter and oil in a flame-proof casserole and heat gently.
  4. Drain the meat, reserving the liquid and herbs.
  5. Brown the venison in the casserole and then add the onions and brown for approx 5 mins.
  6. Add the garlic and fry for another 1 min.
  7. Stir in the flour and then pour in the reserved liquid and herbs.
  8. Add the walnuts and season with salt and pepper.
  9. As soon as the mixture reaches a gently simmer, put the lid on the casserole and put on the middle shelf of the oven.
  10. Cook for approx 1½ - 2 hours.

Don’t forget Sunday 23rd November is “Stir-up Sunday” when you should be making your Christmas Puddings.



Pickled walnuts