Title: Venison & Pickled Walnut Casserole
Categories: Casserole Entree Nut Game Pickle
Yield: 8 Servings
| SOURCE: AUSTRALIAN VOGUE WI |
| MARINADE |
| 1 1/2 | c | Red wine |
| 1 1/2 | tb | Walnut oil |
| 1 1/2 | tb | Olive oil |
| 3 | | Onions peeled and sliced |
| 8 | | Cm piece cinnamon bark |
| 2 | | Cloves garlic, crushed |
| 1 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | ts | Dried basil |
| VENISON |
| 1 1/2 | kg | Stewing venison, taken from the |
| | | Shoulder and cut into 5 cm cubes |
| 4 1/2 | tb | Plain flour |
| 150 | g | Butter |
| 4 | lg | Tomatoes, peeled and chopped |
| 9 | | Pickled walnuts, sliced |
| 3 | ts | Angostura bitters |
| | | Extra whole pickled walnuts for serving |
To make marinade: combine ingredients in an earthenware bowl. Add venison,
cover, stand at room temperature for 24 hours. Remove meat from marinade,
pat dry, toss in flour, then fry in melted butter until lightly brown.
Place meat with marinade, tomatoes, walnuts and angostura bitters in
casserole dish, cover tightly and cook very slowly at 160'C for 2 1/2 to 3
1/2 hours, or until tender, adding a little extra red wine during cooking
if necessary. Serve with whole pickled walnuts. Sue Forster. Bon-Appetit,
Exec.Chef. Magnus Johansson