Venison with Prunes and Walnuts

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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
 
Author:

Recipe type: Dinner
Serves: 2
Prep time:
Cook time:
Total time:

 
Ingredients
  • 0.7 lb Venison roast
  • 2 Tbs. Flour
  • salt, pepper to taste
  • 1-2 cloves Garlic
  • 2 sprigs Rosemary
  • 3 Shallots
  • 4 Prunes
  • ⅓ c. Water
  • ⅓ C. Red wine
  • ⅓ c. Walnuts
  • 2-4 Tbs. Lingonberry jam or to taste
  • Vegetable oil

Instructions
  1. 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.
  2. 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.

Notes
For more delicious recipes from around the world, visit internationalmenu.com

 

 

Venison with Prunes and Walnuts

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