Venison Stew with Walnut Topping

By Jackie Senior, Homceook of the Year Finalist
Venison Stew with Walnut Topping
Preparation Time
10min
Cooking Time
120min
Serves
3-4
Difficulty
Moderate
Rating
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Ingredients

  • 1 pack Silver Fern Farms Diced Venison
  • 2 Tbsp olive oil
  • 2 medium-size onions, thinly sliced
  • 2 cloves garlic
  • 2 Tbsp flour
  • 250 ml red wine
  • 60 g prunes (approx 12)
  • 3 rashers lean bacon, roughly chopped
  • 275 ml beef stock

Topping

  • 3 celery sticks, sliced diagonally
  • ½ cup walnut pieces
  • 2 tsp butter

Method

Preheat oven to 160°C. Heat oil in a heavy-based flameproof casserole dish and brown meat. Remove meat from dish and lower heat. Add onions and garlic and cook until golden. Stir in flour and cook for 1 minute.

Remove from heat and gradually stir in red wine. Return meat to casserole dish.

Mix in prunes, bacon, and stock; bring to boil. Cover and bake at 160°C for 1½-2 hours. 

For the topping, cook celery and walnuts in butter on medium heat for 5 minutes, stirring constantly. Sprinkle over the casserole or over individual servings. Serve immediately.

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