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Venison braised in Poacher’s Choice Serves 4 Ingredients 500g diced venison 1 large onion, sliced 1 large field mushroom, diced 1 garlic clove, crushed (optional) 2 tbsp plain flour 1 tsp fresh thyme leaves 1 tbsp tomato puree 1 tin chopped tomatoes 150ml of good beef stock 3 tbsp olive oil 1 tbsp light soy sauce 1 tbsp dark muscovado sugar 1 tbsp Worcestershire sauce 300ml Poacher’s Choice Ale A rich, mellow and warming casserole; perfect for those chilly autumn evenings. Method 1. Preheat the oven to 190ºC, gas mark 5. 2. Heat 1 tbsp of the olive oil in a casserole dish. Fry the onion and the garlic over a medium heat until soft and golden brown. Remove the onion and set aside. 3. Put the flour and the thyme leaves in a plastic bag and season with salt and freshly ground black pepper. Add the venison pieces and coat in the seasoned flour. 4. Heat 1 tbsp of oil in the casserole dish and fry half the seasoned venison until nicely browned. Add the remaining oil, if needed, and fry the rest of the venison. 5. Return all the meat to the casserole with the fried onions, stir in the sugar and fry for two or three mins until the sugar has melted. Stir in the Poacher’s Choice Ale, the beef stock and the tinned tomatoes. Add the soy and Worcestershire sauce and the diced mushroom. Bring gently to the boil. Taste the sauce and adjust the seasoning. (It should be rich and flavoursome and not bitter.) Cover, transfer to the oven and cook for 1-1½ hours, stirring thoroughly half way through the cooking time. 6. Serve with boiled potatoes and carrots. Dennis O’Leary, Worcester Page 8
English Beer Tanglefoot and Onion Soup You can use any kind of shallots and onions in this soup, the more varieties the better. Use about 1kg in total, plus the leeks. It keeps well frozen or in the fridge, so even if you’re not feeding eight, make the full amount and keep some for an easy lunch – just re-heat it in a pan and add the cheese. This soup deserves to be served with a lovely crusty brown roll, buttered and dunked in. Serves 8 Ingredients 300g shallots 2 red onions 2 medium white onions 1 large Spanish onion 400g leeks 6 garlic cloves A handful of sage (or thyme in summer) 1 litre vegetable stock 2 x 500ml Bottle Badger Tanglefoot Ale 200g Cheddar cheese 25g butter olive oil salt & pepper Method 1. Peel and slice the onions as finely as you can. Cut the leeks into quarters lengthways, and slice diagonally into 2cm segments. Peel the garlic and pick off the thyme leaves, if using. 2. In a large, heavy-based pan, gently heat the butter and olive oil, and add the garlic and herbs. After a couple of minutes, add all the shallots, onions and leeks. Give it all a good stir, and season with salt and pepper. Cover and leave to cook over a low heat with the lid ajar for 45 minutes, stirring occasionally. 3. Take the lid off and cook for a further 15 minutes. Make up your hot vegetable stock. After 15 minutes, turn the heat up and add the beer to the onions – you should get a lovely whiff of ale and onions as it heats up. 4. Once it starts to bubble, add the vegetable stock and bring to the boil, then turn back to a low heat and simmer for a further 15 minutes. Grate the cheese. 5. Remove the soup from the heat and taste and check the seasoning. Pour into deep bowls, adding a good handful of cheese onto the top of each bowl. 6. By the time you serve the soup, the cheese should be starting to melt, going deliciously stringy and goo-ey. Orion Edgar, Barmouth, North Wales Page 9
Page 1 and 2: The Badger Ale Recipe Book Over 25
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Page 31: You can take many ordinary recipes

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