Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Venison in ale.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison in ale.

    Post  Admin on Sun Oct 26, 2008 8:39 pm

    You need,
    1 1/2 lbs of venison.
    4 bay leaves.
    1 onion, chopped.
    1 bottle of dark ale.
    Worcester sauce.
    1 stock cube.
    1 tin of tomatoes.
    Plain flour.
    Salt and pepper.

    The method.
    Dice the venison, cover in flour and fry until brown on all sides. Add the onion to the venison and fry until soft.
    Now move the meat and onions to a casserole dish and add the ale, mushrooms, tomatoes, bay leaves, worcester sauce, stock cube and finally, salt and pepper. Add enough water to cover the mix.
    Cover the dish with a lid or foil.
    Cook on gas mark 5 for 45 minutes then reduce to gas mark 3 for approx 4 hours.
    All that`s left to do is peel the spuds. You can add some carrots, swede, turnips or whatever if you desire from the start.

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