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.


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