Serves 6


  • 30g butter
  • 1tbsp olive oil
  • 900g diced venison braising steak approx
  • salt
  • 1 tsp coarsely crushed black peppercorns
  • 300ml ale
  • 2tbsp malt vinegar
  • 1 tsp dark brown sugar
  • 150ml chicken or beef stock
  • 2 onions, chopped
  • 8 allspice berries
  • 4 cloves
  • 3 bay leaves


1. Heat the butter and oil in a casserole dish and brown the diced steak on both sides. Season with salt and black pepper. Add the ale, vinegar, sugar, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil then leave to simmer, covered, for at least 1 hour or until the meat is tender.
*Ale: from our shelves there were 3 that would fit the bill (only 300 ml is required – so there’s a little for the cook)
Barngates Brewery Red Bull Terrier: tangy fruit and malt flavours with a spicy aftertaste
Hesket Newmarket Brewery High Pike: Deep amber ale, full and nutty

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