Post by chief_cook2 on May 12, 2003 12:40:59 GMT -6
3 lbs. venison (shoulder, neck or breast) 2 med. onions, chopped 1 carrot, chopped 2 stalks celery, chopped 1 clove garlic, crushed 1 tsp. salt 10 peppercorns 5 juniper berries, crushed 1 tbsp. parsley 1 bay leaf juice of 1 lemon 1 (16 oz.) bottle or can of beer ½ cup salad oil
Remove skin, bones, and tough tendons from venison and cut in 1½" pieces. Combine remaining ingredients in an earthenware bowl. Put meat in and turn in the marinade. Place meat and marinade in a large kettle and bring slowly to a boil. Cover and cook over low heat 1½ to 2 hours till meat is tender. Remove meat and strain vegetables through strainer. Use as a sauce on meat.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!