Beef and more beef

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Venison in Beer

(Serves 6)


1tbsp oil
25g/1 oz butter
1 head of celery chopped
2 tbsp black treacle
50g/ 2 oz soft brown sugar
1.5 kg/3 lb diced venison
600 ml/1 pint bitter beer
300 ml/ ½ pint beef stock


Preheat the oven to 180oC/ 350oF/ gas mark 4. Brown the celery well in the oil and butter, seal the venison and place in casserole dish with the 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, cover tightly and cook for at least 2 hours, adding more stock if necessary.

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