Casserole of venison w/ prunes & pickled walnuts

MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Casserole of Venison W/ Prunes & Pickled Walnuts
  Categories: Scot/irish, Meats, Casseroles
       Yield: 8 servings
  
       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
  
     The prunes and pickled walnuts provide just the sweet and sharp
   contrast that complements the flavour of venison so well.
   
     Put the flour, salt and a good grinding of pepper into a bowl. Toss
   the pieces of venison in the seasoned flour to coat. Heat the oil in
   a heavy flameproof casserole and brown the meat, a few pieces at a
   time; remove the browned meat and keep it warm while you brown the
   rest. When all the meat is browned, add the onions to the casserole
   and cook them until they are soft and translucent, 5-10 minutes. Stir
   in the wine and water, scraping the bits off the bottom of the
   casserole with a wooden spoon. When the liquid is simmering. replace
   the browned meat in the casserole, and stir in the pickled walnuts
   and prunes.
     Cover the casserole with a lid, and cook in a preheated moderate
   oven (350øF / 180øC / gas 4) for an hour. Let the casserole cool
   completely, then store in the refrigerator overnight. Cook it for a
   further hour at the same temperature before serving. All stews and
   casseroles benefit in flavour from reheating.
   "Lady MacDonald's Scotland: The Best of Scottish Food & Drink"
   :    by   Claire MacDonald A Bullfinch Press Book by Little, Brown &
   Co., London ISBN = 0-8212-1809-3
   Scanned and formatted for you by  The WEE Scot  --  pol Mac Griogair
   
   From: Paul Macgregor                  Date: 05-10-96
  
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