Submitted by: Marilyn Pullium, Centerview, Mo.

INGREDIENTS:

2 pounds boneless venison cut into bite-sized cubes

1/2 C flour

2 tsp salt

1/2 tsp pepper

2 Tbps butter or light olive oil

1 large onion, thinly sliced

1 bottle dark beer (12 ounces)

1 clove garlic, minced

1 tsp honey

DIRECTIONS:

Combine flour, salt and pepper in a paper bag; add venison cubes and shake. In a large skillet, sauté onions until clear in 1 Tbsp butter or oil, adding more if necessary. Once clear, add meat.

Pour the beer over the meat and onion mixture, add garlic and honey. Bring to a boil, cover, reduce heat and allow to simmer for two or three hours, or until meat is tender and flavors are blended.

Serve over noodles, rice or mashed potatoes.

Marilyn PulliumRecipesCenterview,Deer,main dish,Marilyn Pullium,Missouri,stew,venisonSubmitted by: Marilyn Pullium, Centerview, Mo. INGREDIENTS: 2 pounds boneless venison cut into bite-sized cubes 1/2 C flour 2 tsp salt 1/2 tsp pepper 2 Tbps butter or light olive oil 1 large onion, thinly sliced 1 bottle dark beer (12 ounces) 1 clove garlic, minced 1 tsp honey DIRECTIONS: Combine flour, salt and pepper in a paper bag; add venison...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma