I think we’ve established I like cooking with beer. And by that I mean that I like to drink beer when I cook. Occasionally I also put a little in whatever I’m cooking. It’s amazing what a half-pint of Guinness will do for a long-braised roast or as a portion of the liquid in a venison-based stew. Typically my rule is the more flavorful the beer, the better it is as an ingredient, which is why Samuel Adams Boston Lager is a good choice. The upfront hop and malt flavors complement the richness of venison, especially when the meat has been grilled, which adds some caramelization to the equation. This particular recipe comes from Samuel Adams by way of Vinson Petrillo, chef de cuisine at Brooklyn’s Prospect restaurant.