Beer-Braised Venison with Turnips, Onions and Carrots

Categories: Wild Game- Deer

Ingredients

• 1 lb. venison hindquarter roast
• 1/2 tsp. freshly ground black pepper
• 1 1/2 Tbsp. salt
• 1/2 cup all-purpose flour
• 3 Tbsp. olive oil
• 1 cup beef broth
• 4 garlic cloves, crushed
• 1 (12 oz.) dark beer
• 2 bay leaves
• 4 carrots, peeled and cut diagonally into 1/2 inch thick slices
• 10 oz. small turnips, peeled and cut into wedges
• 1 large onion. peeled and cut into wedges
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Cut hindquarter into 1 inch cubes and place them in a medium size bowl. Sprinkle salt and pepper liberally over meat, mix well nd coat the meat with flour.

2. Heat oil in a Dutch oven. When smoking hot, brown meat on all sides. Do not crowd the pan, if necessary, brown the meat in batches.

3. Add beef broth, beer and garlic cloves and bay leaves. Scrape the brown bits off the bottom of the pan and bring to a boil. Add carrots, turnips and onion to the Dutch oven and bring to a boil.

4. Once it reaches a boil, bring heat down to a simmer and cook covered for about an hour. Sprinkle parsley on top and serve with mashed potatoes and crusty bread.

Email to a friend | Print this recipe | Back