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About this recipe: I have been making venison casserole for many years, but always have marinated it overnight in wine. However, I was looking for a simpler and more British way of making it, so created this method of stewing venison in beer without any overnight marinade. You get a meaty and melt-in-the-mouth texture that is spot on.
Serve with a sweet potato-normal potato mash in the ratio of 1:3 to add a bit more variety and interest.