 I'm going to show you today how to make beer-braised venison with carrots, turnips, and onions. It is just to die for. First thing I'm going to do is put my venison into a mixture of flour, salt, and pepper. I'm just going to mix that up really good. Okay, so I'm going to go ahead and drop some of my meat into my pot and it's going to brown up. We have this spoon, if you love it, available on my website at GameandGarden.com. Okay, my meat's ready, so I'm going to remove it to my plate. All right, so I've got some good brown bits going in my skillet. And I'm going to get those up with a little bit of beef stock and a dark, robust beer. Okay. I'm going to scrape all the goodies from the bottom of the pan and I promise you that gives you so much flavor. Look at that. It's such a beautiful color. Okay, so I've just roughly chopped some onions and roughly chopped some turnips. So I also have some carrots and I just cut those about an inch or two long and then I'll put my meat back in. I'm going to add the garlic and a couple of bay leaves and a little bit of lemon. Okay, and then I usually like to put a lid on this, let it go for about 45 minutes and you're going to have an amazing supper.