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Casserole of Venison W/ Prunes and Pickled Walnuts



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Casserole of Venison W/ Prunes and Pickled Walnuts

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

The prunes and pickled walnuts provide just the sweet and sharp contrast
that complements the flavour of venison so well.

Ingredients:

2 tb Flour; all-purpose (heaped)
1/2 ts Salt
Black pepper to taste
3 lb Venison; cut into 1-inch
. cubes
4 tb Sunflower oil
3 Onions; finely sliced
2 1/2 c Red wine
2 1/2 c Water
1 cn Pickled walnuts; 15oz, drain
8 Prunes; soaked until soft,
. stoned & chopped

Serves:

8 Servings

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