Venison Recipe by Helen Bennett
A delicious Venison recipe with port, Guinness, and pickled walnuts by one of our Facebook competition entrants. Try it for yourself today.
It is delicious. I serve it with fresh greens, roasted parsnip, and mashed potato, or with potato mashed with celeriac and wholegrain mustard. The quantities below serve 10-12. It is easy to halve the quantities.
2.75 kg venison or beef, cut into flattish cubes around 3cm across
1.2 litres of Guinness
275 ml ruby port
2 bay leaves
4 sprigs of thyme
2 large onions, sliced
2 cloves of garlic, finely chopped
2 400g jars of pickled walnuts, drained and quartered
2 tbsp flour
salt and pepper
1. The night before, put the meat in a large plastic container with bay leaf, thyme, port, and Guinness. Seal the top and give the mixture a good shake. A good technique is to put the ingredients in a bowl with a small plate on the top to ensure all the meat is immersed.
2. The next day, remove the meat from the marinade and add to the slow cooker, stir in the flour, and then pour in the marinade, add the onions, garlic, walnuts, and season with salt and pepper.
3. Cook on Auto or High for 8-10 hours