Belfast Telegraph

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.

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