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Venison Braised in Old Peculier with Sticky Shallots and Garlic
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Yorkshire's wide expanse of heather-covered moors is home to a big variety of game - from grouse and pheasant to magnificent deer - so it is no surprise that game features high on northern menus in the colder months. Venison cooks to a lovely tenderness in rich, dark beer and Theakston's Black Sheep Brewery at Masham, North Yorkshire, produces an award-winning ale, Old Peculier, which fits the bill perfectly. Serve this mouthwatering braise with a creamy, mustardy potato gratin for a stunning main course.
This recipe was first published in February 2005.