Venison with Soured Cream and Pistachios

Name: Venison with Soured Cream and Pistachios
Yield: Serves 6–8
Ingredients: ½ pint/285 ml double cream; Juice of 1 lemon; 4 oz/112 g shelled pistachio nuts; Freshly ground black pepper; 1 tbsp flour; ¼ pint/140 ml dry white wine; 1 pint/570 ml vegetable stock; 2 tbsp oil (I use sunflower); 2 tbsp oil (I use sunflower); 2 medium onions, skinned and very thinly sliced; 2½ lb/1.125 kg venison, trimmed and cut into chips about ½ inch/1 cm thick; 2 oz/56 g butter

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a rich and delicious dish that makes a wonderful main course. Be careful about adding any salt to the dish – the pistachios are salty enough for most tastes. I like to serve this with creamy mashed potatoes, and glazed carrots and parsnips.

Ingredients

2 oz/56 g butter
2 tbsp oil (I use

Main course

Method

Heat the butter and oil together in a casserole. Brown the thin chips of venison, a few at a time. Keep the browned meat warm as it is done.

Add the onions to the casserole. Cook them, stirring occasionally to prevent them sticking, for about 5 minutes. Stir in the flour and pepper. Cook for a further minute or two, then gradually add the stock and white wine, stirring until the sauce b