Ingredients and Weight: * 1 venison backstrap (3-pound) * 1 can (12 ounces) Guinness beer * 1 onion, thinly sliced * 2 carrots, peeled and chopped * 2 celery stalks, chopped * 1/4 cup packed light brown sugar * 1/4 cup soy sauce * 1 tablespoon Worcestershire sauce * 1 tablespoon Dijon mustard * 1 teaspoon dried thyme * 1/2 teaspoon ground black pepper * 1/4 teaspoon salt * 1 tablespoon olive oil
Preparation Time: * 15 minutes
Cooking Time: * 4-5 hours
Difficulty Level: * 2/5 (Moderate)
Preparation Method Steps: 1. In a large bowl, combine venison, Guinness, onion, carrots, celery, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, thyme, pepper, salt, and olive oil. Stir to coat evenly. 2. Cover and refrigerate for at least 4 hours, or up to overnight. 3. Preheat oven to 325°F (160°C). 4. Place venison in the center of a roasting pan and pour the marinade overtop. 5. Roast for 4-5 hours, or until venison reaches desired doneness (135°F for medium-rare). 6. Remove venison from oven and let rest for 10 minutes before slicing and serving.
Nutritional Information: * Calories: 260 per serving * Fat: 15g * Cholesterol: 70mg * Sodium: 600mg * Carbohydrates: 20g * Protein: 25g
Dish Characteristics: * Tender and flavorful venison * Sweet and savory sauce * Roasted vegetables add a healthy and flavorful touch * Perfect for a special occasion or a hearty American meal
User Comments: * "An incredible dish that showcases the rich flavors of venison." * "The marinade gives the venison a depth of flavor that is unforgettable." * "The perfect balance of sweetness, savory, and spice." * "Highly recommend for a party or special dinner." * "Easy to prepare but feels like a gourmet meal."
Special Precautions and Tips: * Use a sharp knife to carefully trim the venison. * Marinate the venison for as long as possible to allow the flavors to fully penetrate. * Check the internal temperature of the venison frequently to avoid overcooking. * Let the venison rest before slicing to allow the juices to redistribute.