Beer Champvallon Recipe with Venison and Lamb

Ingredients

• 6 tbsp olive oil (approx.)
• 2 red onions, thinly sliced
• 3 cloves garlic, finely chopped
• 1 lb (450 g) venison shoulder, cubed
• 1 lb (450 g) lamb shoulder, cubed
• ½ tsp ground cumin
• 1 ½ cups (375 ml) Maudite beer from Unibroue (or another strong amber beer)
• Butter (to grease the dish) + 2 tbsp cut into cubes
• 3 large Russet potatoes, peeled and sliced ¼ inch (4 mm) thick
• 1 tbsp fresh rosemary, finely chopped
• 1 to 2 cups (250, 500 ml) beef broth