Venison with Prunes and Walnuts
Soft, tender and delicious venison meat with nuts and dried plums, pleasant aroma of rosemary and wine sauce. Perfect with rice or mashed potatoes.
Venison with Prunes and Walnuts Recipe
By Published: February 7, 2014
- Yield: 2 Servings
- Prep: 5 mins
- Cook: 1 hr 5 mins
- Ready In: 1 hr 10 mins
Soft, tender and delicious venison meat with nuts and dried plums, pleasant aroma of rosemary and wine sauce. Perfect with rice or …
Ingredients
- 300 g (0.7lb) venison
- 2 tbsp flour
- salt, pepper to taste
- 1-2 cloves of garlic
- 2 sprigs rosemary
- 3 shallots
- 4 prunes
- 1/3 cup water
- 1/3 cup red wine
- 30 g (1/3 cup) walnuts
- 2-4 tbsp lingonberry jam or to taste
- vegetable oil
Instructions
- Pour the flour onto a plate, add salt and pepper, and stir. Cut the meat into medium pieces and roll in flour. Fry in oil about 4 minutes over medium heat until golden brown.
- Add a little vegetable oil in a pan, where the venison was cooked and fry the finely chopped onion and garlic over medium heat until golden brown. Pour water and wine and bring to a boil, then turn the heat off. Put the meat in the sauce, add a sprig of rosemary, along with the chopped prunes and nuts. Cover with foil and place in oven at 360F and cook for about 45 minutes. Take the pan from the oven, add the lingonberry jam and mix.
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