Food & drink

Venison Casserole with Guinness & Blackcurrants

Winter Warmers | Best Western Southport Seafront Royal Clifton Hotel | Chef Anthony Gornall
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 1kg cubed venison | 1pt Guinness | 250g blackcurrants

25ml blackcurrant juices | 500g baby onions | 2 cloves of garlic

250g diced celery | 250g diced carrots | 250g redcurrant jelly

2pt beef stock | 125g flour | Salt & pepper | Crusty bread roll


  1. Cut venison into inch cubes and coat in flour
  2. Heat two table spoons of oil in cast iron pan
  3. Cook venison for 5 minutes until golden brown and remove from pan
  4. Cook diced veg until golden brown
  5. Add venison, baby onions, crushed garlic, Guinness, blackcurrant juices, beef stock and redcurrant jelly – pop the lid on the pan and put in the oven on 180°C for approximately 2 hours or until venison is soft
  6. Adjust the seasoning and add blackcurrants
  7. Serve up, with a crusty bread roll 

Chef Antony Gornell Royal Clifton Hotel Southport

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