Denise's Deer & Beer

Serves 6

Venison can sometimes have a very “wild” taste to it and can throw people off of eating it. Denise’s Deer & Beer recipe is an old recipe handed down to her from a good friend that helps take that “wild” flavor down a bit by using a couple of quick and easy steps. This is a great slow cooked dish to serve after those cold days in the field.

If steaks are frozen thaw with a blend of water and vinegar. The vinegar will help bring that “wild” flavor down a couple of notches. Rinse the steaks and then coat them in flour, cook them on medium high heat in a skillet with a little oil in small batches until all the steaks are lightly browned, approximately 2 minutes each side. Set meat aside and brown onions and garlic in the same pan over low to medium heat, around 5 minutes. Once done layer all the steaks in a good size roasting pan and top with; Brown Sugar, Parsley, Salt & Pepper, Thyme, Bay Leaves, Red Wine Vinegar and Cooked Onions and Garlic. While you’re adding all the ingredients warm up the beef stock in the same pan and make sure you scrape the bottom to loosen all those flavorful brown bits. Then poor the beef stock over the steaks. Time for the fun part, add 2 cans of your favorite beer, or until just covering the steaks. Cover the roasting pan and put it in a 325 Degree pre-heated oven for 2 hours. If you like add some dumplings to the roasting pan in the last 15 minutes of cooking. Once cooking is done serve right away.