Venison in Ale

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3 lb. stewing venison
  • ½ lb Demerara sugar
  • 2 tablespoons black treacle
  • 1 pint beer


    Dissolve the sugar and treacle in the beer. Put the well-hung meat into a stewpan or casserole, cover with the liquid, put on the lid and bring to the boil. Simmer gently for two hours.