Carbonade of Venison

Carbonade of Venison

Fine collops of lean Venison are slowly braised with caramelised onions and beer in this classic recipe. The dish takes its name from the time when it was simmered over a charcoal braise or charbon, hence the name carbonnade.



900g medallions of Venison

50g olive oil

700g onions, halved and thinly sliced

4 garlic cloves, crushed

2 tbsp. light brown sugar

3 tbsp. flour

600ml pale ale or lager

300ml beef or game stock

1 fresh bay leaf

2 large fresh thyme sprigs

salt and freshly ground black pepper

30ml wine or cider vinegar

chopped parsley, to garnish


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Preheat the oven to 150°C (300°F) Gas Mark 2. Cut each medallion horizontally into two chunky pieces.

Heat the oil in a large heavy-based frying pan or sauté pan and brown the Venison in batches over a high heat. Transfer to a large casserole, using a slotted spoon.

Add the onions to the oil remaining in the pan and cook for 10 minutes, stirring until they begin to soften. Add the garlic and sugar, mix well and cook gently for 10 minutes or until they begin to brown and caramelise.

Stir in the flour, then gradually add the beer, stirring. Bring to the boil, scraping up any sediment from the bottom of the pan, then pour over the Venison in the casserole.

Pour the stock over the Venison and onions and add the herbs and plenty of pepper. Stir lightly to mix. Bring to a simmer, then cover tightly and cook in the oven for about 1 hour.

Carefully stir in the vinegar and cook for a further 30 minutes or until the Venison is very tender indeed. Check the seasoning. Serve garnished with chopped parsley and accompanied by boiled potatoes and some crunchy Savoy cabbage.

Tip: For a darker stew, use half light ale and half stout.


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