I made this meal a couple of weeks ago using some of venison that we were given by the local hunt. When I was last in England I brought back a selection of ciders and ales that I had wanted to try cooking with in various meals and venison cooked slowly in ale was one of the things I had wanted to try.
The venison became beautifully tender and the ale gave the dish a slightly sweet taste. The one mistake I made when I cooked this dish was that I cut the pieces of potato and Jerusalem artichokes too small, so they broke up during cooking process – in future I will leave the artichokes whole and cut the potatoes into much larger pieces.
Venison and Black Sheep Ale
- 700g venison (cut into bite sized chunks)
- 500ml Black Sheep Ale (or equivalent)
- 3-4 carrots (peeled and cut into chunks)
- 2 medium potatoes (peeled and cut into large chunks)
- 8 small Jerusalem artichokes
- 3-4 baby onions (quartered)
- 4-5 shallots
- 6-7 garlic cloves
- handful of flour
- beef stock cube
- sprig of thyme
- 2oz butter
- 1tbsp sugar
- 1-2tbsp redcurrant jelly (as needed)
1. Place the sugar, butter, thyme, onions, shallots and garlic in a casserole dish – cook on a low heat for 10-15 minutes.
2. Flour and season the venison, then add to the casserole dish cook for 3-5 minutes on a high heat.
3. Add all the other ingredients, except the redcurrant jelly to the casserole dish, stir well and add a little water if necessary to ensure that the meat and vegetables are covered.
4. Place in the oven and cook at 160C fan for 2-2½hours.
5. Once cooked remove from the oven, taste and add a little redcurrant jelly as needed. Enjoy with vegetables of your choice!