Classic Recipe 02
Venison and Crackshot Ale Casserole
A sweet and spiced recipe to serve 6
INGREDIENTS
1 Boned shoulder joint of venison (approximately 900g/2lb in weight) or 2lb diced venison steak
30g/1oz butter
1 tablespoon olive oil
Salt
1 teaspoon coarsely crushed black peppercorns
300ml/1/2 pint of Crackshot ale
2 tablespoons malt vinegar
1 teaspoon dark brown sugar
150ml/1/4 pint chicken or beef stock
2 onions chopped
8 allspice berries
4 cloves
3 bay leaves
METHOD
- Heat the butter and oil in a flame proof casserole dish and brown the joint or diced steak on both sides. Season with salt and the coarse black pepper. Add the Crackshot ale, vinegar, sugar, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil then leave to simmer, covered, for 11/2 - 2 hours for the joint, and 1 hour for the diced steak until the meat is tender.
- Remove the venison from the casserole and keep hot. Discard the bay leaves. Reduce the liquid to a good strong flavour and thicken slightly if required. Serve the sauce over the meat.
Recipe by Steven Chestnut of the Boars Head Hotel, Ripley, Harrogate.
Crackshot is brewed from a recipe found in the library at Ripley Castle, Harrogate.
It was written by the 17th Century Housekeeper, Elizabeth Eden.
Crackshot is produced by Daleside Brewery of Harrogate and is available nationally.
This can also be enjoyed as a dinner beer, offering a well balanced and full bodied
ale with a variety of hops and malts, including unusual malted oats which produce
a subtle hint of sweetness on the finish.
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