Casserole of Venison

Preparation Time: 25 mins

Casserole of  Venison


  • 150ml Mediaeval 15th century Ale-gar 

  • 125g treacle

  • 125g mixed fresh herbs, such as rosemary, thyme, sage, oregano and parsley, tied in a bundle

  • 5 cloves

  • 1 tsp ground mace

  • 1 tsp turmeric

  • 12 peppercorns

  • 900g Onions, chopped

  • 3 garlic cloves, peeled

  • salt and black pepper

  • 1.8kg Haunch of Venison, boned, rolled and tied

  • 2 tbsp Olive Oil  

  • 1.1 litres light  Ale



1. In a large bowl, combine the Ale-gar , treacle, herbs, spices, onions, garlic and  salt. Stir to mix, then bury the Venison in the marinade and leave preferably for 8-12 hours, rolling it occasionally to ensure that it is well covered.

2. To cook the meat, heat the olive oil in a large, heavy-based casserole or saucepan. Lift the beef from the marinade, add it to the pan and brown all over.

3. Meanwhile, strain the marinade, keeping the onions and liquid separate, discarding the herbs.

4. Add the onions to the pan of meat and cook until lightly browned. Pour in the marinade followed by the Scottish ale. Cover and bring to the boil, then reduce the heat under the pan to very low and simmer gently for 3 hours. (Alternatively, transfer to a preheated oven set to 170C/gas 3.)

5/. When the meat is ready, serve with rich, creamy mashed tatties, or caramelised sweet potatoes.   
Serves: 6
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