VOTE FOR CANADA'S NEXT GREAT BEER FLAVOUR
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By Graeme from A Scots Larder
When Saint Patrick was driving all the snakes in Ireland into the sea around the 5th Century I don’t suppose he imagined that 1500 years later he would be remembered by the raising of glasses of stout and whiskey. The phenomenon that is St. Patrick’s Day extends well beyond the island he made his home and will be celebrated the world over. For many an Irish stew of lamb and potatoes will be the meal of choice but I’ve decided to add a Scottish touch with wild venison stewed in Innis & Gunn Irish Whiskey Finish.
Red meat and stout is a wonderfully rich marriage of flavours. But when the meat has a strong game flavour and the stout is finished with whiskey infused oak; the complexity and richness is increased. Add to this wild thyme, juniper and earthy chestnut mushrooms and you truly have a meal worthy of sitting down to with family and friends for a celebration.
Venison stew with Irish whiskey Finish
500g venison stew
1 onion chopped
1 tsp dried wild thyme or 2 sprigs fresh thyme
¼ tsp black peppercorns
1 juniper berry
½ tsp sea salt
1 bottle Innis & Gunn Irish Whiskey Finish
250g chestnut mushrooms roughly chopped
Olive oil for drizzling and browning
Crush the juniper, pepper and sea salt then mix with the thyme. In a bowl add the venison, thyme blend and a good drizzle of olive oil. Mix well together and set aside for a couple of hours at least.
Set the oven to 140C. In a heavy based casserole dish brown the venison in the butter and a good glug of olive oil. Add the onion and then pour over the stout and heat until it bubbles. Cover and place in the oven for 2 hours. Check after about 90 minutes to make sure it isn’t drying out, if it is add a little water.
After 2 hours add the mushrooms and place back in the oven for a further hour. By this time the meat should be tender. Serve with mashed potatoes or champ and another bottle of I&G stout.
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