Beer and Food - Beer and Barbecue Venison

Beer and Barbecue Venison with Roasted Paprika Parsnips

Ingredients:​ 10 175g/6oz (approx) venison steaks 700g/11/2lb Uncle Ben's Texan Barbecue Sauce 900ml/11/2pints hot stock 1 large can or bottle of good-quality beer 3 garlic cloves - crushed 3 bay leaves 2 large red onions - sliced 1 head of celery - cut into batons 4 carrots - cut into batons 3 tbsp olive oil 30g/1oz fresh rosemary - for garnish Salt and black pepper - to taste 2 parsnips - peeled and cut into batons 1 tsp paprika

Method:​ Trim any excess fat from the venison. In a large bowl, mix the beer, garlic, half of the onion and the bay leaves. Add the venison, ensuring the mixture covers the meat, and marinate in a fridge for 12 hours or overnight, turning occasionally. In a large pan, heat two thirds of the oil and sauté the remaining onion for one minute. Add the carrot and celery and continue to cook for a further five minutes then remove from the pan. Strain the venison, discarding the bay leaves and reserving a quarter of the marinade juices.

Place the strained venison and onions in a suitable ovenproof dish and add the carrot, onion and celery mixture. Combine the Uncle Ben's Texan Barbecue Sauce with the stock and reserved marinade juice and pour over meat. Cover and cook at 180°C/350°F/gas-mark 4 for approximately one to two hours until the meat is tender. Meanwhile, toss the parsnips in the remaining olive oil and the paprika, spread out on a baking tray and roast until golden.