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Beer-Braised Venison

This is a hearty, tasty, healthy venison stew.
Course Main Course
Cuisine American

Ingredients
  

  • 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

Instructions
 

  • 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.
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