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 |
Method
- 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.
- When you are ready to cook pre-heat the oven to 140ºC/275ºF/Gas mark 1.
- Melt the butter and oil in a flame-proof casserole and heat gently.
- Drain the meat, reserving the liquid and herbs.
- Brown the venison in the casserole and then add the onions and brown for approx 5 mins.
- Add the garlic and fry for another 1 min.
- Stir in the flour and then pour in the reserved liquid and herbs.
- Add the walnuts and season with salt and pepper.
- As soon as the mixture reaches a gently simmer, put the lid on the casserole and put on the middle shelf of the oven.
- Cook for approx 1½ - 2 hours.
Don’t forget Sunday 23rd November is “Stir-up Sunday” when you should be making your Christmas Puddings.