Submitted by: Marilyn Pullium, Centerview, Mo.
2 pounds boneless venison cut into bite-sized cubes
1/2 C flour
2 tsp salt
1/2 tsp pepper
2 Tbps butter or light olive oil
1 large onion, thinly sliced
1 bottle dark beer (12 ounces)
1 clove garlic, minced
1 tsp honey
Combine flour, salt and pepper in a paper bag; add venison cubes and shake. In a large skillet, sauté onions until clear in 1 Tbsp butter or oil, adding more if necessary. Once clear, add meat.
Pour the beer over the meat and onion mixture, add garlic and honey. Bring to a boil, cover, reduce heat and allow to simmer for two or three hours, or until meat is tender and flavors are blended.
Serve over noodles, rice or mashed potatoes.