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Venison Carbonade
50 g butter
700 g venison, diced
2 large onions, sliced
2 clove garlic, crushed
2 Tbsp plain flour
1 500ml can bitter beer
1 tsp cider vinegar
1 Tbsp dark brown soft sugar
2 Tbsp tomato puree
1 Tbsp fresh thyme, chopped
8 slices French bread, 1.5cm thick
4 Tbsp Dijon mustard
Preheat the oven to 170C/325F/Gas 3. Heat the butter and fry the
venison until browned. Add the onions and garlic and cook until
they are soft. Add the flour and stir well. Slowly pour in the
beer, stirring continuously. Add the vinegar, sugar, tomato puree
and thyme. Stir, cover and cook in the oven for 2 hours. Spread
one side of each slice of bread with mustard. Place the slices,
mustard side down, on the meat. return the casserole to the oven
and cook, uncovered, for a further 30 minutes.
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Venison Stew 04