Venison and Ale Stew

Not an everyday dish, what with venison being so expensive! It is very tasty, and a fantastic stew for winter.

Ingredients

60g butter
1 tablespoon olive oil
6 spring onions
4 cloves garlic
500g venison
15ml Whisky
300ml ale
2 tablespoon vinegar
2 teaspoons brown sugar
300ml beef stock


Pepper and salt to taste

Method:

Heat the butter and oil in a saucepan and saute the onions and garlic. Lay the venison on top then tip in the whisky and stir the ingredients together. If you don't have whisky just use some of the ale. The whisky just adds another hit of flavour.

Add in the ale and stock, along with the vinegar, sugar and bay leaf. Season with salt and pepper.

Bring to boil, then simmer until the meat is tender - about 40 minutes. Check occassionally to make sure the sauce is not over-reducing.

Serve with your choice of vegetables. This goes particularly well with red cabbage, potato, sweet potato, and beetroot.