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|
- 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.