Casseroled venison with pickled walnuts

- Last updated on GMT

Related tags: Meat, Vegetable, Suffolk

Preparation: 20 minsCooking: two hoursServes: fourIngredients:1kg venison, cut into 2cm cubes75g beef or lamb dripping (or 50g butter and 25g...

Preparation:​ 20 minsCooking:​ two hoursServes:​ four


  • 1kg venison, cut into 2cm cubes
  • 75g beef or lamb dripping (or 50g butter and 25g oil)
  • three onions, peeled and thinly sliced
  • one clove of garlic, peeled and thinly sliced
  • two tbsp plain flour
  • 750ml stock
  • 125ml Strong Suffolk Vintage Ale
  • 375g jar of pickled walnuts, drained
  • salt and freshly-ground black pepper

Melt the fat in a flameproof casserole that has a tightly-fitting lid. Fry the venison a little at a time to brown it well all over As it browns, remove it from the casserole and keep warm.

When all the meat is browned put the sliced onions in the pan and cook for 10 minutes over a gentle heat until they are soft and transparent.

Add the finely chopped garlic. Stir in the flour, cook for one to two minutes, then gradually add the stock and the Strong Suffolk, stirring until the sauce boils.

Season with salt and pepper, replace the venison in the casserole, add the pickled walnuts, cover and cook in a moderate oven, 180?C, for 90 minutes.

Serve with root vegetables and a glass of Old Speckled Hen.

Supplied by Michael Campbell-Lamberton, export director, Greene King Brewing Co.

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