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Deer Camp Stout Roasted Venison

by David Louis

Okay, if you don't hunt or have any Venison roasts left in the freezer, this works just as well with beef. The Stout really adds a great flavor.

3 lbs venison or beef roast cut in large chunks 

4 Tbs cooking oil

15 carrots sliced

6 potatoes cut in chunks

1 medium onion sliced

4 garlic cloves

1 x 12 oz bottle stout (I've only used Guinness)

2 to 3 cups water

Salt and pepper

Preheat the oven to 325°F. Brown the meat in cooking oil in a large Dutch oven and set aside. Add the vegetables & cook until lightly colored, then pour in the Stout and stir well.

Add the water, return the meat, and salt & pepper. Bring to a boil then remove from burner, cover and put in the oven for 2 & 1/2 hours. Check after the first hour and the last half hour to make sure there is still water in the pan. Remove from heat and let sit 15 minutes before serving.