Venison Stew With Guinness And Pickled Walnuts Recipe

Since venison is lean, most cuts are best cooked quickly at high temperatures. Some venison cuts, like the shank and neck, are good for slow stewing.

1 + 1 tablespoons vegetable oil, divided 2 pounds diced stewing venison Salt and pepper, to taste 1 large onion, sliced 2 cloves garlic, minced 1 ½ tablespoons plain flour 1 pint of Guinness at room temperature 4 sprigs fresh thyme 1 cup chopped pickled walnuts 3 medium-sized potatoes 2 medium-sized carrots 2 medium-sized parsnips



Heat the oven to 300 F. Salt and pepper the venison well. Heat 1 tablespoon of vegetable oil in a large, lidded oven-proof pan on medium-high. 

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Brown the venison 5–6 minutes. This may require batches. Take the venison from the pan. Add the remaining vegetable oil and sliced onions. 

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Sauté onions for 5 minutes until soft. Add garlic and sauté for another minute or two. Stir the flour and venison back into the pan. 

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Add Guinness, thyme, and pickled walnuts. After simmering, cover the pan and bake for 3 ½ hours in the preheated oven. 

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 Remove the venison stew from the oven and add 1 cup of water and chopped root vegetables. 

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Replace the lid and finish cooking the venison stew for another 2 ½ hours in the oven. Serve hot from the oven with greens.

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