Slow Cooked Venison with Stout, Port & Pickled Walnuts

Lately, eating much fish to see for myself the effects of Omega3, inevitably made me think about polyunsaturated fatty acids and I wondered where else, besides fish, was it possible to find high concentration of Omega3- Venison is the answer.

Though high in Omega3, venison is low in fat, to give you an idea it contains less fat than skinned chicken. Slow cooking and marinating venison compensate for the low-fat content giving dishes taste and body. As a general rule cook venison as you would cook beef.
Deer meat also contains more iron than any other red meat, which is welcome after a long winter when feeling slightly run down. With venison there is the emotional issue of provenance. My butcher did a good job at explaining that buying park (also called free-range) meat or wild venison when you can get it is best.
Then I embarked on deciding on a recipe. My tastebuds were tantalised by one of many Delia's creations, mostly out of curiousity for pickled walnuts which I never tasted but will buy again provided that I can locate a jar. Honestly, this was a longer quest than expecting, so if you intend to cook this outstanding recipe go straight to Sainsbury's.
What was attractive in Delia's recipe was that it contained most of venison partnering flavours which are  juniper, gin, port, rosemary and redcurrant.

                                         Slow Cooked Venison with Stout, Port & Pickled Walnuts
Serves 4
500g or 1 pound of venison diced or cut in slices
275ml of Stout (any will do the trick)
70ml of Port
10g butter
Herbs: Thyme, Bay leafs
1 onions
4 garlic cloves
1 jar of Pickled walnuts drained and halved (250g)

For this recipe you will need to marinate the meat in all the liquids and herbs the evening before. Don't forget to cover the bowl with a plate.

About four hours before serving, put half the butter in a casserole which can go in the oven. On the hob brown the meat pieces which you have drained but keep the marinade.

Once this is done, take the meat out, add the rest of the butter, put in the diced onions, pressed garlic, herbs and cook for 5 minutes.

Add the liquid from the bowl stir, in order to gather all what sticks at the bottom of the casserole, transfer the meat back and

put the casserole in a pre-heated oven gas mark 1 / 140C for about three hours.



Solange Berchemin of Pebble Soup said...

Thank you for your nice comments

pebble soup said...

Thank you for yor lovely comments



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