| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Wild game, Main dish |
10 |
Servings |
INGREDIENTS
|
|
3-4 lb venison chuck roast |
| 2 |
|
Sliced onions |
| 2 |
|
Bay leaves |
| 12 |
|
Peppercorns |
| 12 |
|
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 |
|
Gingersnaps, crushed (3/4c) |
| 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 for at
least 3 days. Never pierce the meat when turning.
Remove venison from marinade and reserve the marinade. Cook venison in the
shortening in a 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 hrs. (Crockpot on high all day.... works) Remove
venison and onions from skillet and keep warm.
Strain and measure liquid in skillet. Add enough water to liquid 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 with onions and gravy. Baked potatoes and Citrus salad are serve
withs....
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God wants to be your best friend”