Red Barn boneless venison roast |
2 tablespoons olive oil |
2 onions, peeled and roughly chopped |
Pancetta diced or any smokey bacon |
1 tablespoon plain flour |
1 cup beef or venison stock |
1 12oz bottle dark beer(May Use 12 more ounces stock, in place of beer) |
2 teaspoons soft light brown sugar |
2 garlic cloves, peeled and crushed |
1-2 bay leaves |
2 sprigs of thyme |