Venison Stewed with Beer - Serves 4

By Nicola Fletcher

 This recipe is for hungry Dark Winter evenings and can be served with either dumplings or jacket potatoes...or both!


3lb (1.4kg) diced shoulder or shin
1 head of celery
2 tablespoon black treacle
Salt, Pepper & Seasoning
2oz (50g) brown sugar
1pt bitter Beer
1/2pt (300ml) good stock


Chop the celery and brown lightly. Roll the venison in seasoned flour and brown it thoroughly. Remove these to casserole. Dissolve the treacle and sugar together with the beer, then add this and the stock to the meat and celery, season, and bring to the boil slowly. Remove to oven (Mk4, 350F, 180C) and cook gently for at least 2 hours. Top up if necessary with stock or water, just as good 2nd time round and will improve if allowed to simmer.

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