1.3kg (3 lb) Cubed Venison
3 tablespoons Olive Oil
675g (1˝ lb) Onions, sliced
Salt and Pepper
4 Cloves Garlic, crushed
275ml (˝ pint) Beef Stock or Tinned Consommé
570ml (1 pint) Light Beer (such as Stella Artois)
2 tablespoons Brown Sugar
1 Bouquet Garni
1˝ tablespoons Arrowroot or Cornflour
2 tablespoons White Wine Vinegar

Heat the olive oil in a frying pan and brown the Venison, a few pieces at a time. Remove the meat. Reduce the heat and stir in the onions, adding more oil if necessary. Brown lightly, stirring frequently, for about 10 minutes. Add salt, pepper and garlic. Arrange the venison and onions in layers in a casserole.

Heat the stock in the frying pan, then pour over the venison and onions. Add the beer to cover. Stir in the sugar and put in the bouquet garni. Bring to a simmer, cover, and place in a moderately slow oven (170˚C, 325˚F, Gas Mark 3) for 2 hours.

When cooked, drain off the liquid, skim off the fat; beat in the arrowroot or cornflour mixed with vinegar, and simmer for a few minutes. Pour the sauce over the meat.

Serves 6

Serving suggestion: Roast Marfona Potatoes, January King Cabbage.