Title: Whiskey Drinker's Venison Stew
Categories: Beverages Ethnic Meat
Yield: 6 Servings
| 1 | | British measurements |
| MARINADE |
| 2 | fl | Single malt scotch whiskey |
| 2 | fl | Sherry |
| 2 | fl | Port |
| 8 | fl | Blackberry wine |
| 1 | | Onion; chopped |
| 3 | cl | Garlic; crushed |
| 8 | | Rashers (slices) bacon |
| 1 | | . chopped |
| 1 | ts | Thyme |
| 1 | | Salt & pepper to taste |
| 2 | tb | Lemon juice |
| TO FINISH |
| 2 | lb | Shoulder of venison; cubed |
| 2 | oz | Flour; plain (all-purpose) |
| 2 | oz | Butter |
| 2 | lg | Carrots; sliced |
| 2 | lg | Onions; chopped |
| 6 | | Cloves |
| 1 | ts | Allspice |
| 6 | | Shallots |
| 1/2 | lb | Mushrooms |
| 1 | | Lemon rind; grated |
| 8 | fl | Single malt scotch whiskey |
Mix the marinade ingredients together in a large bowl. Add the venison and
refrigerate for 24 to 48 hours. After this time, remove the venison from
the marinade (reserve the marinade for later) and pat the cubes dry with
kitchen paper. Put the venison into a plastic bag with the seasoned flour
and shake well until all pieces are well coated. Melt the butter in a large
fireproof casserole dish. Add the venison and the remaining ingredients,
except the mushrooms, lemon rind and whiskey. Gradually add the reserved
marinade. Bring the mixture gently to the boil, then place the dish in the
oven at 325*F / 160*C / gas 3. Cook for 2 hours, checking occasionally to
make sure that the venison is moist - add more wine, as necessary. After
two hours, remove the casserole from the oven, add the mushrooms, lemon
rind and a glass (8 fl oz) whiskey, before returning to the oven for a
further 30 minutes. Before serving, check the seasoning and add a further
glass of whiskey, if desired.