Stout Marinated Venison

Time to break out the colors of spring

Time to break out the colors of spring

Here is another way to cook venison shoulder. This marinade could also be used for a tougher cut of beef. Serve this with rice or bulgur pilaf.

Use Guinness extra stout for this or any recipe. That is the version in a bottle without any widget in it. Use the pub cans for drinking and the pub draft bottles for bar fights.

Braised Venison Marinated in Stout

  • 3-5 lb venison shoulder bone in silver skin removed
  • 1 bottle Guinness extra stout
  • 1 tbsp fresh oregano
  • 1 lime
  • 2 tbsp garlic crushed to a paste
  • 2 lbs potatoes skinned and cut into large chunks
  • 1 lb turnips peeled and cut into large chunks
  • 1 onion diced fine
  • 3 slices bacon cut into small dice
  • 2 cups beef stock
  • Salt/pepper

Season meat with salt and pepper. Mix beer, garlic, oregano zest and juice of lime in a non reactive bowl. Add meat and submerge. Cover and marinate in refrigerator for 24 hours. In a large stock pot fry bacon until fat renders. Remove venison from marinade and pat dry. Add meat to pan and brown on all side. Remove meat to a plate and add onion. Saute onion until golden brown, then add potatoes and turnips and stir to coat in fat. Add beef stock and deglaze pan. Add marinade liquid and bring to a simmer. Return meat to pan and submerge. Cover pan and simmer for 15 minutes on low heat. Remove pan to oven and braise, covered, for 30 minutes at 340 degrees. Remove lid and continue to braise until meat is tender, about 1 hour more. Remove meat to a cutting board and vegetables to a serving dish. Bring sauce to a boil and reduce until thick. Slice meat and place on top of vegetables. Cover in gravy and serve hot.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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8 Responses to Stout Marinated Venison

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. I’ve never tried bulgar before will definitely give it a try. Grew up eating venison. I we had recipes like this one.

  3. Ther a lots of vension dishes in Germany . I often order it in restaurants when I go to visit. I like your marinade.

  4. “Use the pub cans for drinking and the pub draft bottles for bar fights” made me laugh! Great post, lovely recipe and I love the pot 🙂

  5. I can’t believe I’ve never tried venison. I’m sitting here thinking, this looks really good and I can’t believe I’ve never tried it.

  6. Eva Taylor says:

    I’m envious of all the game you guys always have, JT adores it and usually only has it in restaurants! He’d love this one because of the Guinness.

  7. Pingback: Game Days | Rufus' Food and Spirits Guide

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