SIMMERED VENISON WITH WALNUTS AND POMEGRANATE

A NICHOLA FLETCHER VENISON RECIPE

SIMMERED VENISON WITH WALNUTS AND POMEGRANATE

The concentrated pomegranate flavour adds exactly the right balance of sweet and tart so typical of Persian cooking. If you can’t get hold of pomegranate juice, use really tart fruit jelly. Walnuts were so highly regarded that they were reserved for the kings of Persia; once they were taken to Greece, they became the food of the gods, so voluptuous is their oil. When minced and slowly simmered, they make a fabulous accompaniment to venison; it’s deliciously rich and festive.

Serves 6

900g (2 lb) diced venison haunch or shoulder

600ml (1 pt) venison or other stock

1 onion

150g (5 oz) freshly shelled walnuts

1 litre pomegranate juice (or 2-3 tablespoons tart jelly)

Juice of 1 lemon (optional)

Method:

If using pomegranate juice, put it in a wide pan and boil it down until only 3 or 4 tablespoons of syrup remain. It will be reduced by the time the meat has cooked. Chop the walnuts into small crumbs. Fry them gently in a teaspoon of oil, stirring for about fifteen minutes until they darken, then draw them off the heat.

Fry the onion in oil till golden brown, then add the meat and brown that too. Add just enough stock to cover the meat, cover, and simmer gently for 30 minutes. Then add the fried walnuts and simmer for another 30 minutes, topping up with stock if necessary.

Then stir in the pomegranate paste (or jelly) and continue to simmer until the meat is tender (about another 30-45 minutes, longer for shoulder). Season with salt and pepper, adding lemon juice if necessary to increase the note of tartness. Serve with steamed spinach and plain or saffron rice. For festive sparkle, strew some jewel-like pomegranate seeds over the rice.

© Nichola Fletcher

From Nichola Fletcher’s Ultimate Venison Cookery £20.00. Signed copies available from www.seriouslygoodvenison.co.uk