Venison in Beer
- 1tbsp oil
- 25g/1oz butter
- 1 head celery, chopped
- 1.5kg/ 3lb shoulder of Venison, diced
- 50g/2oz flour
- 2 tbsp black treacle
- 50g/2oz soft brown sugar
- 600ml/1 pint bitter beer
- 300ml/ 1/2pint venison or beef stock
Preheat the oven to 180c/350F/Gas 4
Heat the oil and butter and brown the celery well, then place in a casserole dish. Roll the venison in the flour, then brown well in the same fat. Place venison in casserole with celery.
In the same pan dissolve the treacle and sugar in the beer. Add stock and seasoning and bring to the boil.
Pour over the meat in the casserole, cover tightly and cook for at least 2 hours, adding more stock or water if necessary.
Good served with a puree of English potatoes and parsnip mashed with butter.