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


  • 2 ½ kg venison shoulder cut into cubes

  • 1.2 litre Guinness

  • 275ml red wine

  • 2 bay leaves

  • 4 sprigs thyme

  • 4 juniper berries

  • 1 onion

  • 2 cloves garlic

  • 2 tbsp seasoned flour

  • 1 tbsp butter

  • 1 tbsp olive oil

  • Rustic bread to serve


  • 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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