Venison Casserole With Beer/Broth
Ingredients:
Red Barn boneless venison roast 2 tablespoons olive oil 2 onions, peeled and roughly chopped Pancetta diced or any smokey bacon 1 tablespoon plain flour 1 cup beef or venison stock 1 12oz bottle dark beer(May Use 12 more ounces stock, in place of beer) 2 teaspoons soft light brown sugar 2 garlic cloves, peeled and crushed 1-2 bay leaves 2 sprigs of thyme
Directions:
Preheat the oven to 350°. Cut the venison into 1 1/2 inch cubes, disgarding any gristle. Heat 1 tablespoon of oil in a flameproof casserole. Fry the venison in batches for 5-6 minutes 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 minutes, stirring occasionally until lightly browned, add the bacon and fry for another 2 minutes. Return all the meat and any accumulated juices to the pan. Add the garlic then stir in the flour.