Venison Stew With Guinness and Pickled Walnuts Recipe
Prep Time:
5 minutes
Cook Time:
4 hours
Servings:
4 Portions
Ingredients
  • 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
Directions
  1. Preheat the oven to 300 F.
  2. Season the venison well with salt and pepper.
  3. Heat up 1 tablespoon of vegetable oil in a large, oven-proof pan with a lid over medium-high heat.
  4. Brown the venison for 5–6 minutes. This may need to be done in batches.
  5. Remove the venison from the pan. Add the remaining vegetable oil and the sliced onions.
  6. Saute the onions for 5 minutes, until soft.
  7. Add the garlic to the pan and saute for another minute or two.
  8. Return the venison to the pan along with the flour, and stir everything together.
  9. Pour in the Guinness, and add the thyme and pickled walnuts.
  10. When everything is simmering, place the lid on the pan and transfer it to the preheated oven to cook for 3 ½ hours.
  11. After 1 hour, peel and cut the potatoes, carrots, and parsnips into roughly 1-inch chunks.
  12. Remove the venison stew from the oven, and add the chopped root vegetables along with 1 cup of water.
  13. Place the lid back on the dish and return the venison stew to the oven to finish cooking for the remaining 2 ½ hours.
  14. Serve hot from the oven with a side of greens.