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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1 October 2009

Venison casserole

Venison casserole
You could use beef or even oxtail if you prefer and any dark stout would do but the beer mentioned just has a truly nutty flavour. I would serve this with a fluffy mashed potato and a green vegetable. It freezes well.

Ingredients
Serves 6-8

1 kilo venison meat, cut up into mouth-size pieces
1 tbsp white flour
1 tbsp olive oil
1 large onion, peeled and chopped
5 garlic cloves, peeled and chopped
2 carrots, peeled and sliced
Salt and freshly ground black pepper
1 teasp oregano
1 teasp thyme
Few sage leaves
12 stoned prunes
1 x 500ml bottle Grain Porter beer

Method
Preheat the oven 150C/ 300F/gas 2.
Put the venison meat and the flour into a large plastic bag – with no holes! – and shake well to coat the meat.
Put the onion, garlic and olive oil into a
large heavy-based casserole dish and cook gently for about three minutes to soften the onion.
Add the floured venison and brown well on all sides stirring most of the time.
Add the carrots, salt, pepper, oregano, thyme and the sage leaves and stir well.
Add the prunes and finally the beer.
Stir gently and then cover and place in the oven.
Cook for three hours stirring approximately every hour.
If you wish to reduce the liquid then remove the lid for the final half an hour.
Serve hot.

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