2 lb venison leg or shoulder cut in 1 inch cubes*
1 lb wild boar leg or shoulder cut in 1 inch cubes*
To taste salt and pepper
3 tbsp vegetable oil
2 bay leaves
1 tsp dry thyme
1 onion, chopped
1 – 2 pints your favourite lager
1 1/2 lb baby white potatoes
3/4 lb mushrooms
1 lb carrots peeled and cut in chunks
1 – 2 pints water
*The less adventurous can substitute the wild boar and venison with regular pork and beef. Lamb is another great option.
Put an 8 quart pot on the stove to heat up.
Season the wild boar and venison in a bowl with salt and pepper.
When the pot is nice and hot, add the oil, swirl it around, then add the meat and brown it over maximum heat for 10 minutes.
Add the onions, stir and sauté for 3 minutes.
Pour in a pint or two of your favourite lager. (This decides how much water you will need to add later). > Bring to a boil then add bay leaves and dry thyme.
Simmer for 10 minutes.
Add the potatoes, carrots and mushrooms.
Top up with water, season with salt and pepper.
Bring to a boil, turn down to low, stirring occasionally.
Cover and leave for 8 hours. > Serve with bread and pints.
To thicken this wonderful Irish delicacy, mash some of the potatoes in the broth and this will bind all the flavours together and make for a heartier consistency. If you are an al dente vegetable lover then may we suggest that …