1 1/2 lbs. venison stew meat, cubed
1 1/2 c. beer
Salt & pepper
2 beef bouillon cubes
1/2 tsp. thyme
Parsley & watercress sprigs
2 tsp. steak sauce
1/2 tsp. dill weed
1 onion, sliced
1 1/2 tbsp. cooking oil
1 tbsp. horseradish
1/4 tsp. allspice
3 drops Tabasco sauce

Brown the venison cubes in the oil in a heavy skillet. Add the rest of the ingredients (except green sprigs) and the seasonings, cover and simmer for 2 1/2 hours. Add water during the simmering, if necessary. Thicken the liquid with flour and serve over a bed of cooked, buttered noodles with a sprig of parsley or watercress for garnish. Serves 4.