Preparation time: 15mins
Cooking time: 180mins
- 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
- 2tsp 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/1½” 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.