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Venison with Red Wine and Guinness Hot Pot

A gorgeously rich stew which tastes even better the day after.



  • 1.

    Place the diced venison in a bowl ready to marinate.  Pour over the Guinness and the red wine, adding the bay leaves, thyme, juniper berries, onion and garlic.

  • 2.

    After marinating for 45 mins drain the meat and pat dry.  Toss the meat in the flour and place in a hot pan with the butter and olive oil, when the venison has browned add in the marinade- this will be the sauce.

  • 3.

    Bring the sauce to the boil and let simmer for 2 – 3 hrs.  When you are ready serve up the casserole with a nice chunk of fresh rustic bread.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Venison with Red Wine and Guinness Hot Pot.


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