🫙 From the Spice Rack
Casserole Of Venison w/ Prunes & Pickled Walnuts
2 tb Flour; all-purpose (heaped) 1/2 ts Salt Black pepper to taste 3 lb Venison; cut into 1-inch . cubes 4 tb Sunflower oil 3 Onions; finely sliced 2 1/2 c Red wine 2 1/2 c Water
maineasy
Ingredients7 items
Ingredients
- 2tbsp flour; all-purpose (heaped)
- 1/2tsp salt
- 3onions; finely sliced
- 21/2 c red wine
- 21/2 c water
- 1can pickled walnuts; 15oz, drain
- 8prunes; soaked until soft,
Directions
- 1
2 tb Flour
- 2
all-purpose (heaped) 1/2 ts Salt Black pepper to taste 3 lb Venison
- 3
cut into 1-inch
- 4
cubes 4 tb Sunflower oil 3 Onions
- 5
finely sliced 2 1/2 c Red wine 2 1/2 c Water 1 cn Pickled walnuts
- 6
15oz, drain 8 Prunes
- 7
soaked until soft,
- 8
stoned & chopped The prunes and pickled walnuts provide just the sweet and sharp contrast that complements the flavour of venison so well