1kg venison haunch joint or diced/stewing venison
1 tbsp olive oil
2 tbsp malt vinegar
1 tsp dark brown sugar
150ml beef stock
2 onions, chopped
8 allspice berries
3 bay leaves
Heat the butter and oil in a flame proof casserole dish and brown the joint or diced venison on all sides. Season with salt and ground black pepper.
Add the ale, vinegar, sugar, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil then leave to simmer, covered, for 1.5 - 2 hours for the joint (1 hour for diced), until the meat is tender.
Remove the venison from the casserole and keep warm. Discard the bay leaves. Reduce the liquid over a high heat, until thickened slightly. Serve the sauce over the meat.
Source: Steven Chestnut of the Boars Head Hotel, Ripley, Harrogate