Beer Venison Stew

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♼ Recipe origin is unknown. Beer venison stew recipe, recipe Rating: 4.5
Number of votes:92

This hearty venison stew gets a flavor boost from beer. The better the beer you pick, the better the flavor.
Ready in: 2 hours

Ingredients

Serves: 4

• 1 pound lean boneless venison, cubed
• 2 tablespoons fine-ground oatmeal
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 20 ounces beer
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon allspice
• 3 baby shallots, peeled
• 1/2 pound baby carrots
• 1/2 pound baby parsnips or turnips
• 1 baguette, sliced into 1-inch thick pieces and toasted
• 3 ounces canned water chestnuts, chopped

Preparation method

Prep: 30 mins | Cook: 1 hour 30 mins

1. Preheat oven to 325 degrees F.
2. Heat oil in a Dutch oven over medium heat. Dredge venison in the oatmeal and sear in the hot oil until browned. Remove from pot and keep warm.
3. Cook onions in hot oil for 10 minutes over low heat, then add beer, thyme, allspice, and salt and pepper to taste. Bring to a boil, then add shallots, carrots, parsnips, and browned venison. Return to a boil. Cover.
4. Bake for 1 1/4 to 1 1/2 hours, then add chestnuts. Arrange toasted baguette slices over casserole and bake uncovered for 5 more minutes.