Sweet And Sour Venison Stew - cooking recipe

Ingredients

1 1/2 lb. venison stew meat, cubed
1 1/2 Tbsp. cooking oil
1 1/2 c. beer
1 lb. carrots, cut up
2 beef bouillon cubes
1 onion, sliced
1 Tbsp. horseradish
2 tsp. steak sauce
1/2 tsp. thyme
1/2 tsp. dill weed
1/4 tsp. allspice
salt and pepper
parsley

Preparation

Brown the venison cubes in the oil in a heavy skillet.
Add the rest of the ingredients (except parsley) and cover.
Simmer for 2 1/2 hours.
Add water during simmering, if needed.
Thicken with instant flour and serve over hot, buttered noodles.