Carbonnade of venison

Thin steaks of lean venison are slowly braised with caramelised onions and beer in this winter-warming recipe provided by Highland Game
Carbonnade of venison
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy



  • 900 g venison steaks, medallions
  • 50 g beef dripping, or olive oil
  • 700 g onions, halved and thinly sliced
  • 4 clove garlic, crushed
  • 30 ml light brown sugar
  • 3 tbsp flour
  • 600 ml lager, or pale ale
  • 300 ml beef, or game stock
  • 1 fresh bay leaves
  • 2 large sprig thyme
  • 1 pinches black pepper
  • 2 tbsp wine, or cider vinegar
  • 1 tbsp chopped parsley, to garnish


Preheat the oven to 150C/gas 2. Cut each medallion into two chunky pieces. Heat the dripping or oil in a large heavy-based frying pan or sauté pan and brown the meat in batches over a high heat. Transfer to a large casserole, using a slotted spoon. Add the onions to the dripping remaining in the pan and cook for ten minutes, stirring until they begin to soften. Add the garlic and sugar, mix well and cook gently for ten 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 meat and onions then 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 one hour. Carefully stir in the vinegar and cook for a further 30 minutes or until the meat is very tender indeed. Check the seasoning.

Serve garnished with chopped parsley, accompanied by boiled potatoes and some crunchy savoy cabbage

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