SC - Venison recipe request

[CBlackwill at aol.com]

Just take a boneless lamb leg roast, brown it off in butter, throw in some 
onions, parsnips and turnips, some beef stock, fresh rosemary and garlic, and 
then chuck in a can of Guinness Stout.  Done. Best Lamb dish you'll ever 
have, guaranteed (and periodoid, too, if I am not mistaken)

Balthazar of Blackmoor

Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
                                        - Mark Burgess