Recipe: Venison in stout. Marinade 2 packs venison in 1 bottle stout with a bay leaf and thyme for 3-4 hours. Dry the venison and brown in Butter, set aside and then brown an onion and garlic. Return all to the pan, and stir in 1 dsp flour, add the marinade and a jar of pickled walnuts and season. Put lid on and into low oven for 3 hours when it will be tender, dark and rich. Serve with mash.