Venison & Walnut Casserole (or Beef)
Venison and pickled walnuts are an ideal combination in this rich, dark sauce. The crunchy mustard bread topping finishes it off to perfection. Serves 4.
- 1 ½ lb venison stewing meat (I have used beef – very delicious)
- 2 garlic cloves, minced
- 12 pearl onions
- 4 Tbsp. all-purpose flour
- 2 ½ cups dark beer
- 4 tsp. red wine vinegar
- 4 Tbsp. dark soy sauce
- * 1 ¼ cups beef stock
- salt and ground black pepper
- 12 pickled walnuts, drained and halved
- 8 slices French bread
- 4 Tbsp. wholegrain mustard
Heat the oven to 325 degrees F. Melt the butter in a large flameproof casserole dish and sautee the meat, garlic and onions 5 minutes. Stir in the flour and cook 1 minute. Gradually pour in the dark beer, add the vinegar, soy sauce and beef stock. Season well and stir in the pickled walnuts.
Cover and cook in the oven until the venison (or beef) is cooked through, about 2 hours. Spread the French bread with mustard. remove the casserole from the oven and uncover. Arrange the bread slices on top and return to the oven, uncovered, for 30 minutes. Serve.