Venison Braised in Guinness and Port with Pickled Walnuts recipe | Delia Smith

Ingredients

• 4 venison steaks, each weighing about 6-7 oz (175-200 g)
• 1 clove garlic, crushed
• 1 level dessertspoon plain flour
• salt and freshly milled black pepper
• 10 fl oz (275 ml) Guinness (or other stout)
• 2½ fl oz (65 ml) ruby port
• 9 oz (250 g) pickled walnuts, drained and halved
• 1 bay leaf
• 2 sprigs fresh thyme
• ½ oz (10 g) butter
• 1 tablespoon olive oil
• 1 large onion, sliced