Wheat Free Venison and pickled Walnut Casserole

This recipe is Wheat free and Dairy free.


serves 6 - 8
2 tablespoons of olive oil
3 onions, peeled and finely sliced
1.2 kg (2 lb 11 oz) 5 1/2 cups of stewing venison cubes
130 g (4 1/2 oz) 3/4 cup of streaky bacon with rinds removed, chopped
2 heaped tablespoons of brown sugar
2 cloves of garlic, peeled and crushed
1 bay leaf
A small bunch of fresh thyme
2 sprigs of rosemary, leaves only
1 tablespoon of Gluten free Worcestershire sauce
2 heaped tablespoons of tomato puree (paste)
Salt and freshly ground black pepper to taste
500 ml (17 fl oz) 2 cups of red wine
790 g (27 oz) 9 cups of pickled walnuts in malt vinegar
30 g (1 oz) 2 tablespoons of Dairy free margarine
2 tablespoons of Gluten free cornflour (cornstarch), dissolved in 3 tablespoons of cold water


1. Preheat the oven to 180°C (350°F) gas 4

2. Put the oil in a casserole dish and slowly cook the onions for 8 minutes on the top of the stove.

3. Then turn up the heat and saute the venison cubes with the onions for a further 8 minutes.

4. Now stir in the bacon, sugar, garlic, herbs, Worcestershire sauce, tomato puree (paste), salt and pepper.

5. Pour in the wine and cover. Leave to simmer for 35 minutes.

6. Halve the walnuts before adding them with a tablespoon of the vinegar. (Throw out the remainder of the vinegar.)

7. Transfer the venison casserole to the hot oven, cook for 1 hour and then turn the oven off and leave to cool.

8. Before serving, place the casserole back on top of the stove and reheat.

9. Add the dissolved cornflour (cornstarch) to the casserole and cook slowly until thickened.

10. Cut the margarine into pieces and stir into the sauce to glaze.

11. Adjust the seasoning if necessary and serve with the Sweet Potato and Orange Puree or Exotic Pea Puree

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