Beer and barbecue venison
Preparation: 20 mins, plus overnight marinatingCooking: two hoursServes: 10
- 10 venison steaks (about 150-200g each)
- 700g Uncle Ben's Texan barbecue sauce
- 900ml hot stock
- one large can or bottle of good quality beer (pick a local brew if possible)
- three garlic cloves, crushed
- three bay leaves
- two large red onions, sliced
- one head of celery, cut into batons
- four carrots, cut into batons
- 40ml olive oil
- 30g fresh rosemary, for garnish
- salt and black pepper to taste
- two parsnips, peeled and cut into sharp batons
- 20ml olive oil
- one tsp paprika
Trim any excess fat from the venison. In a large bowl mix the beer, garlic, one onion and the bay leaves.
Add the venison and marinate in the refrigerator for 12 hours or overnight, turning occasionally. (The marinade should cover the meat.)
In a large pan, heat the oil and sauté the remaining onion for one minute. Add the carrot and celery and continue to cook for a further five minutes then remove from the pan.
Strain the venison, discarding the bay leaves and reserving a quarter of the marinade juices. Place the strained venison and onions in a suitable ovenproof dish and add the carrot, onion and celery mixture.
Combine the Texan barbecue sauce with the stock and reserved marinade juice and pour over the meat.
Cover and cook in a preheated oven at 180ºC for approximately one to two hours, until the meat is tender.
Meanwhile toss the parsnips in the olive oil and paprika. Spread them out on a baking tray and roast until golden.
Serve the venison casserole, garnished with the rosemary, with the roasted parsnips and rice.
Supplied by Masterfoods
