One-pot venison hot pot

Beer adds rich flavour to stews and soups.

Ingredients

1 kg	Venison, for stewing (Main)
3 Tbsp	Flour
2 Tbsp	Olive oil
6	Black peppercorns
1	Bay leaf
½ cup	Stout, or porter (Main)
¾ cup	Tomato purée
1	Onion, sliced
125 g	Mushrooms

Directions

1. Preheat the oven to 160°C.
2. Cut the venison in 3cm cubes. Season the flour with salt and pepper to taste and toss the cubes in the seasoned flour to coat.
3. Heat the oil in a heavy saucepan suitable for the hob and oven. Brown the venison quickly. Add all the other ingredients. Cover and cook in the oven for 2 hours, until tender. Serve with baked potatoes.

See more of Jan's beer essentials

• Beer dough pizza
• Beerymisu