Try this winter-warming venison stew made with Guinness Dublin Porter
Keep the gales and cold weather we have recently experienced at bay with this heart-warming venison stew.
It's made all the more special as Guinness Dublin porter is used in this slow-cooked supper.
Guinness Dublin Porter is one of two new heritage porters developed by the Irish company.
It's a one-pot wonder boasting maximum flavour with minimal fuss.
It's perfect for Saturday night in or for a Sunday dinner after a brisk walk with the children or your dog.
This recipe doesn't require any serious cooking skills, just the best of ingredients.
Serves 4 -6
To make you'll need -
* 30ml Olive oil
* Half white onion
* 1 Garlic cloves
* 1 Bay leaves
* 1tsp Ground allspice
* 700g Venison
* 170g Carrots
* 170g Swede
* 335ml water
* 400ml GUINNESS Dublin Porter
* Salt and pepper
Start by finely dicing the onions and frying them off in a large pan. Then add finely chopped garlic, venison and spices and fry for a couple of minutes. Next, peel and chunky chop the vegetables.
Bring a pan of the water and GUINNESS Dublin Porter to the boil and add the venison. Leave this to boil for around 10-15 minutes. Remove any foam that rises to the top with a ladle.
Add the spices and vegetables and leave to simmer for around 60-90 minutes. Timing will depend on the size of the diced venison. Skim off any fat that rises to the surface.
Serve with mashed potatoes and any other vegetable you fancy - perhaps braised red cabbage or peppery mashed swede.
Belfast Telegraph Digital