good, bad, indifferent?
cooking with stout and Venison
Dec 20, 2003
2 Replies
Whiile I've never done it, I would think the stout would dominate, if not completely conceal the tender flavor of the venison.
Phil
Flemish stew made with venison and a Westmalle brun is excellent fare.
There are loads of recipes out there if you search Google.
Blue
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