Ingredients (serves 4)
- 2 rashers smoked streaky bacon
- 500g pie venison
- Plain flour
- Knob of butter
- 150g onions finely sliced
- 150g button mushrooms,halved
- 150g red peppers,deseeded and chopped
- 1 tsp dried thyme leaves
- 350ml India Pale Ale
- 350ml vegetable stock
- Salt
- Pepper
Method
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Cut the bacon into lardons and fry until they release some fat.
- Roll the venison pieces in seasoned plain flour then add to the pan and fry until browned
- Remove the bacon and venison and pop it into a casserole dish.
- Add the butter to the pan and fry the onions,mushrooms and peppers until they are softened and beginning to colour.
- Sprinkle with the dried thyme and add them to the casserole.
- Rinse the frying pan with the beer to free up any crispy bits and add the liquid to the casserole.
- Add the vegetable stock (a stock cube can be used but only use two-thirds of the water suggested on the packet).
- Season with salt and pepper then cook in the oven for about 90 minutes.
- Remove from the oven and leave to cool.
- Refrigerate overnight if possible, as this allows the flavours to mingle.
- To serve,heat the casserole to boiling point and thicken the gravy with cornflour, taste and adjust the seasoning if necessary.
- Serve with buttery mashed potato.
Delicious,cooked this casserole on many occasions and complimented it with a pint of IPA.
Enjoying a pint of great beer 