| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Wild, Game |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Venison chuck roast |
| 2 |
lg |
Onion; sliced |
| 1 |
|
Whole bay leaves |
| 12 |
|
Whole peppercorns |
| 12 |
|
Whole juniper berries (if desired) |
| 6 |
|
Whole cloves |
| 1 1/2 |
c |
Red wine vinegar |
| 1 |
c |
Boiling water |
| 2 |
ts |
Salt |
| 2 |
tb |
Shortening |
| 12 |
|
Whole gingersnaps (3/4 cup); crushed |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Place venison roast in a glass or earthenware bowl or baking dish, with
onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water
and salt. Cover tightly and refrigerate, turning venison twice a day at
least 3 days. Never pierce when turning.
Remove venison from marinade. Reserve marinade. Cook venison in
shortening in heavy skillet until brown on all sides. Add the marinade
mixture. Heat to boiling, reduce heat. Cover and simmer until venison is
tender 3 to 3 1/2 hours. Remove venison and onions from skillet, keep warm.
Strain and measure liquid in skillet. Add enough water to liquid if
necessary, to measure 2 1/2 cups. Pour liquid into skillet. Cover and
simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer
3 minutes. Serve venison and onions with gravy.
Everyone who tastes this says it is delicious.
Recipe By : PawPaw
Posted to bbq-digest V2 #88
Date: Tue, 8 Oct 1996 12:01:55 0000
From: Steve <recipes@erols.com>
A Message from our Provider:
“God is glorified by a thankful heart.”