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