Venison Stew with Walnut Topping
- Preparation Time: 10 mins
- Serves: 3-4
- Cooking Time: 130 mins
- Ready Time: 120 mins
- Cooking Method: Slow Cook
- Difficulty: moderate
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
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.
Recipe supplied by Silver Fern Farms.
Shop Ingredients
Founders Extra Virgin Olive Oil 1L
1 litre of Cold Pressed Extra Virgin Olive Oil Product of New Zealand.
PRODUCT SPECIFICATIONS: 500 grams This product is sold frozen or fresh.
Silver Fern Farms Venison Diced 750gm
The 750gm pack has been expertly trimmed so there is no prep required and zero wastage. The convenient vacuum packaging also
OTHER RECIPES
- SERVES: 3-4
- Difficulty: easy
