During hunting season, we always plant turnips in our greenfields for the deer. The great thing about this is that we enjoy cooking them with the game we harvest!
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 1 pound venison hindquarter roast
- 1 1/2 tbsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup beef broth
- 4 garlic cloves, crushed
- 1 12 ounce dark beer
- 2 bay leaves
- 4 carrots peeled and cut diagonally into 1/2-inch thick slices
- 10 ounces small turnips peeled and cut into wedges
- 1 large onion peeled and cut into wedges
- 1/4 cup chopped fresh flat-leaf parsley
- Cut hindquarter into 1-inch cubes. Place them in a medium sized bowl. Sprinkle salt and pepper liberally over meat. Mix well. Coat the meat with the flour.
- Heat oil in a dutch oven. When smoking hot, brown meat on all sides. Do not crowd the pan. If necessary, brown meat in batches.
- Add beef broth, beer, and garlic cloves. Scrape the browned bits off of the bottom of the pan and bring to a boil.
- Add carrots, turnips, and onion to Dutch oven. Bring to a boil. Once it reaches a boil, bring heat down to a simmer and cook covered for about an hour.
- Sprinkle parsley on top and serve over mashed potatoes and crusty bread.