Deer recipes

Bread machine sourdough beer bread combines sourdough starter with flat beer for a tangy, malty loaf with hearty texture. Set it and forget it, no kneading or babysitting required.

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Chili-beer brisket braised low and slow in chili sauce and beer for 3 hours. A tender, sliceable beef brisket served with its own rich cooking liquid over wild rice almondine.

Four pounds of beef chuck braised low and slow in beer with sliced onions, green peppers, chunky mushrooms, ketchup, and mustard. Feeds a crowd of 12 with minimal effort.

Having friends over? Try this succulent and scrumptious beef dish that will satisfy everyone's hunger!

This chili recipe is packed with meaty goodness and flavor.

Rosemary's root beer tonic: a traditional herbal decoction made with sassafras, dandelion, burdock, ginger, cinnamon, and orange peel. Old-fashioned homemade root beer.

Spice beer cake loaded with raisins and walnuts, made with brown sugar, cinnamon, allspice, and cloves. Beer adds moisture and malty depth to this old-fashioned tube pan cake.

Herbed beer bread with Parmesan, Italian herbs, and a cornmeal-dusted crust. No yeast, no kneading, just self-rising flour and a bottle of beer for a crusty loaf.

German-style potato salad with a warm beer dressing, crispy bacon, mustard, and Tabasco. No mayo, served warm with a tangy, malty kick from the beer-butter roux.

Learn how to make beer can chicken. Tender, fall-off-the-bone grilled chicken that's moist on the inside, crispy on the outside.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

This Ginger Beer is a very refreshing summertime beverage.

Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.

Beer, sausage, and cheddar soup melts sharp aged cheddar into a beer-laced broth with sausage chunks and a mirepoix base. Wisconsin pub-style soup served with crusty bread.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.