Title: Casserole of Venison W/ Prunes & Pickled Waln
Categories: British Game Casserole Pickle
Yield: 8 Servings

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
1	cn	Pickled walnuts; 15oz, drain
8		Prunes; soaked until soft,
		. stoned & chopped

The prunes and pickled walnuts provide just the sweet and sharp contrast that complements the flavour of venison so well.

Put the flour, salt and a good grinding of pepper into a bowl. Toss the pieces of venison in the seasoned flour to coat. Heat the oil in a heavy flameproof casserole and brown the meat, a few pieces at a time; remove the browned meat and keep it warm while you brown the rest. When all the meat is browned, add the onions to the casserole and cook them until they are soft and translucent, 5-10 minutes. Stir in the wine and water, scraping the bits off the bottom of the casserole with a wooden spoon. When the liquid is simmering. replace the browned meat in the casserole, and stir in the pickled walnuts and prunes. Cover the casserole with a lid, and cook in a preheated moderate oven (350oF / 180oC / gas 4) for an hour. Let the casserole cool completely, then store in the refrigerator overnight. Cook it for a further hour at the same temperature before serving. All stews and casseroles benefit in flavour from reheating. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot ~- pol Mac Griogair

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