Venison Casserole with Beer
This succulent, slow-cooked venison dish is very easy to get in the pan and bakes down to a beautiful tenderness. Enjoy with celeriac mash & redcurrant jelly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wildmeat.co.uk.
Ingredients
- 900g diced venison
- 2tbsp oil
- 2 onions, peeled and finely chopped
- 150g piece smoked streaky bacon or pancetta diced
- 1 tbsp plain flour
- 300ml beef or venison stock
- 300ml brown ale
- 2tsp soft light brown sugar
- 2 garlic cloves, peeled and crushed
- 1-2 bay leaves
- 2 sprigs of thyme
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