Venison Stew
Ingredients
800g venison
2 onions, sliced
2 carrots, peeled and thickly sliced
300ml beef stock
300ml stout
butter or oil
2 tbsp flour
1 bay leaf
fresh thyme
Method
Trim the venison of its outer sinew and cut into large chunks and coat with flour.
Heat a casserole dish on a medium flame and add butter and oil.
Brown the meat then transfer to a bowl.
Once all the meat is browned, add a little more oil to the pan and cook the onions until soft
Once softened, add the venison into the pan with the onions and pour in the stock, stout,
herbs and season.
Bring to the boil, then reduce the heat, cover loosely with lid and leave to simmer for approx.
two hours.
Add the vegetables and simmer again for approx. one hour or until the meat is tender
enough to cut with a spoon.
For best flavour, leave to cool overnight if possible
Next day, spoon off the solidified fat from the top and heat
Check the seasoning, and serve with boiled Comber potatoes
Serves 4
