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.
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Cooking tools:
- Sous vide circulator
- Dutch oven
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Mixing bowl
- Saucepan
- Ladle
- Tongs
- Kitchen towel
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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