Ingredients
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6 lb. venison or beef, cut into 1-inch sq.
2 pt. Guinness
10 fluid oz. Port
2 bay leaves
4 sprigs thyme
8 oz. onions, chopped
2 cloves garlic
2 (14 oz.) jars pickled walnuts
3 Tbsp. butter
3 Tbsp. olive oil
2 level Tbsp. flour
salt and freshly milled black pepper
Preparation
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Begin this the night before by placing the meat in a large bowl along with the bay leaves and thyme. Pour the Guinness and Port all over it.
Place a plate over the top of the meat and leave in a cool place overnight.
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