Casserole of Venison W/ Prunes and Pickled Walnuts
| Yield: | 8 Servings |
| Categories: | Meats, Casseroles, Scottish |
| 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 |
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