- 900g boned venison shoulder.
- 2 tbsp oil.
- 2 onions, peeled and roughly chopped.
- 150g piece smoked streaky bacon or pancetta diced.
- 1 tbsp plain flour.
- 300ml beef or venison stock.
- 300ml brown ale.
- 2 tsp soft light brown sugar.
- 2 garlic cloves, peeled and crushed.
- 1-2 bay leaves.
- 2 sprigs of thyme.
- Roasted baby carrots to serve.
- Preheat the oven to 130C/Gas Mark 2.
- Cut the venison into 3cm/1Â½ inch cubes, discarding any gristle and sinew.
- Heat 1 tbsp oil in a flameproof casserole dish.
- Fry the venison in batches for 5-6 mins until browned on all sides, adding a little extra oil as necessary.
- Transfer to a plate with a slotted spoon.
- Add onions to the casserole and fry for 2-3 mins, stirring occasionally until lightly browned.
- Add the bacon and fry for a further 2 mins.
- Return all the meat and any accumulated juices to the pan.
- Add the garlic then stir in the flour.
- Gradually stir in the stock and ale scraping up any juices stuck to the bottom of the pan.
- Heat, stirring until simmering.
- Add in the sugar, bay leaves and thyme and season with freshly ground black pepper.
- Cover the casserole with a tight fitting lid or foil and cook in the oven for at least 2 hours or until the meat is tender.
- Serve with roasted baby carrots.
Courtesy of “Game to Eat”.