Venison and Millionaire beer stew

Posted by petra08 on February 11, 2018 · 8 Comments 

A friend of mine has built a new kitchen cupboard. He had an empty wall and designed a shallow cupboard so he can see everything in it. It looks great and it made me think I should at least have a look in my cupboards as they are quite deep, once things goes to the back I don’t remember having them. A bottle of beer from the Wild Beer Co caught my eye.

It is named Millionaire and it is a Chocolate and Salted Caramel Milk Stout. I had never heard of a beer like it and knew I had to buy a bottle. The bottle has since been sitting in my cupboard.

I am not a keen stout drinker and when I bought it I am fairly sure I was thinking it would be good in a cake or perhaps brownies. I don’t bake very often so it got stuck in the cupboard getting pushed further and further back.

I was reading about umami, one of the basic five tastes, the other day. I wanted to create a stew with venison meat, loaded with umami flavor and the stout and miso would be a perfect base.

This was the starting point for my venison and Millionaire stew. If you don’t have venison, beef will work as well.

 

Venison and Millionaire beer stew

preparation time 10 minutes 

cooking time 40 minutes 

serves 2

Ingredients

• 300 gr or 10.5 oz venison, thinly sliced
• 2 carrots, diced fine
• 2 celery stalks, diced fine
• 1 large onion, diced fine
• 1 bottle Millionaire beer, a chocolate and salted caramel stout
• 1 1/2 dl or 2/3 cup water
• 1 beef stock pot
• 2 tbsp soy sauce
• 1 tbsp Shaoxing rice wine
• 1 heaped tsp miso
• 1 sprig of thyme
• oil for cooking
• Salt & pepper to taste
• 2 tsp corn starch

Slice the venison thinly.

 

 

Heat oil in a pan. Salt and pepper the venison and add it to the hot oil. Brown the meat and add the diced celery, onion and carrot. Pan fry for a few minutes and add the beer, if you can’t find this beer use a chocolate stout, Shaoxing rice wine, thyme, soy sauce and miso. Let the dish simmer for 10 minutes.

 

 

Add the remaining water and the beef stock pot. Simmer for another 20 minutes. Taste throughout and add salt and pepper if needed.

Mix the corn starch with a little cold water and add to thicken the sauce, bring the stew to a boil and let the corn starch cook for a couple of minutes.

 

The venison stew was delicious. The Millionaire beer made the sauce rich and it worked so well with the miso. It complemented the venison and there was lots of umami going on.

I served the venison stew with a plain pasta to let the flavors of the venison stew come through.

 

 

Venison is a lean, wild meat. It can be cooked like beef but has lower cholesterol and calories. Like beef the price depends on what cut you are using and the braising cut is cheap and you don’t need a lot to make it go a long way.

 

This was way to good to keep to myself so I am bringing it to the always lovely Angie’s Fiesta Friday. This week she has two great co hosts Laurena, Life, Health, Diet and Juhls, The Not So Creative Cook, but she beautifully creative!

 

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Carrot, Celery, Chilli, Garlic, Herbs, Main course, Meat, Onion, Pasta, Recipe, Starch, Venison · Tagged with Millionaire beer, Millionaire beer and venison stew, Venison pasta, Venison stew, Wild Beer Co