A rich meaty dish had simply with mash, soda bread, or made into a Sunday dinner with puff pastry or fresh yorkies, some roasties and seasonal vegetables. We've used Ale from our local Wigton Brewery!

Ingredients

500g venison casserole

3 carrots diced

Handful of mushrooms roughly chopped

1 onion diced

1 Clove garlic minced

1 oxo cube

1 bottle local Ale

Tbsp mustard or cider vinegar

tsp thyme

Oil of choice for frying

Cornflour to thicken

Method

Dice onion and fry on medium heat with a little oil until soft and turning clear, 4-5 minutes 

Turn up the heat and add casserole to seal 2-3 minutes

Add garlic and 1thyme and stir in

Pour over the ale to deglaze pan and make sure all the flavour goes into the stew, bubble for several minutes.

Add carrots and mushrooms,

Add pepper, oxo and mustard/cider vinegar,

Transfer to slow cooker for 6 -7 hours on high heat, or into the oven at 160 degrees for 3-4 hours (or until meat is falling apart). 

If cooking in the oven check hourly to ensure there is enough liquid in the pot and top up as necessary with hot water.

Before serving, if the gravy is thin stir in a tsp of cornflour mixed in a little water to thicken. 

Salt to taste.