By Bobbie Jo Wasilko
He Hunts She Cooks
- 3 pound Venison Bottom Round *(substitute bottom butt, shoulder, or 4 large shanks)
- 2-12 ounce Bottles Guinness or Kaliber (non-alcoholic) beer
- 3 cups Beef Stock (low sodium) or Venison Stock
- 1 Leek (white and light green parts only)
- 1 Large Onion
- 2 Carrots
- 2 Celery Stalks
- 2 Tbs. Tomato Paste
- 1 tsp. Fresh Ground Black Pepper
- 1 Tbs. Onion Powder
- 3 Sprigs Fresh Thyme
- 2 Bay Leaves
- 1 tsp. Caraway Seed (fennel or anise seed)
- 3 Tbs. All Purpose Flour
*The venison can be made 1-2 days ahead and gently re-heated on top of the stove over low heat.
- 1. Bring the venison to room temperature 1 hour before cooking.
- 2. Pre-heat the oven to 300 degrees.
- 3. Season the meat with salt and pepper.
- 4. Coat the venison with flour and shake off the excess, and set meat aside.
- 5. Rinse the leeks to remove all dirt and sand. Then dice the leeks (white and light green parts only), onion, carrots, celery and set aside.
- 6. Mince the garlic and set aside.
- 7. Coat a large frying pan with oil and heat to medium-high.
- 8. Add the venison and brown on both sides, then remove to a large casserole dish, roaster, or dutch oven.
- 9. Turn down the heat to medium and add the chopped vegetables to the frying pan and sauté until caramelized, about 5 minutes.
- 10. Add the minced garlic and tomato paste and sauté a minute.
- 11. Add 1/2 cup Guinness/Kaliber over the vegetables to de-glaze the pan.
- 12. Pour all the vegetables, remaining Guinness/Kaliber, stock, spices, herbs, and all remaining ingredients over the venison and cover.
- 13. Place in the oven to braise 3-5 hours. Check at 3-1/2 hours and return to the oven until the meat is tender, if needed.
- 14. Once the venison is tender when pierced with a fork, remove the venison and discard the bay leaves and thyme stems.
**Serving Suggestion: Serve the venison with traditional Irish Colcannon (mashed potatoes with kale and leeks).