serves 5 - 6 (depending on weight of joint)
8 oz (225 g) demerara
sugar 2 tablespoons black
1 pint (600 ml) beer
1 joint of venison
1. Dissolve the sugar and treacle in the beer.
2. Put the venison in a saucepan and pour over the liquid.
3. Cover and bring to the boil, then simmer gently until tender, allowing about 30 minutes to each 450 g (1 lb) plus 30 minutes over.
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