900g Venison, medallions
50g beef dripping, or olive oil
700g Onions, halved and thinly sliced
4 garlic clove, crushed
30ml light brown sugar
3 tbsp flour
600ml lager, or pale ale
300ml beef, or game stock
1 fresh bay leaf
2 large thyme sprigs
1 pinch salt and fresh ground black pepper
2 tbsp wine, or cider vinegar
Preheat oven to 150C.
Cut medallion into chunky pieces. Heat dripping or oil in sauté pan and brown meat in batches over high heat. Transfer to large casserole.
Add onions to pan and cook for 10 minutes. Add garlic and sugar, mix well and cook for 10 minutes. Stir in flour, gradually add beer, stirring. Bring to the boil, scraping up any sediment from bottom of pan, pour over Venison in casserole. Pour stock over meat and onions, add herbs and plenty of pepper. Stir lightly to mix. Bring to a simmer, cover and cook in oven for about 1hour. Carefully stir in vinegar and cook for a further 30 minutes. Check the seasoning.
