12
servings
2
lg carrots [sliced]
2
lg onions [sliced]
2
celery stalks [finely chopped]
1/2
c olive oil
2
garlic cloves
2
ts salt
1
ts pepper [fresh ground]
1/2
c sugar
1/2
ts cloves
1/2
ts allspice
1/2
ts basil
2
bay leaves
1/2
tb parsley [chopped]
4
c vinegar
4
c water
2
c beer
4
lb venison shoulder [cubed]
Saut‚
the carrots, onions, and celery in 1 tb ov olive oil in a skillet
over
low heat for 15 min., stirring frequently. Add the remaining olive
oil,
garlic, salt, pepper, sugar, cloves, allspice, basil, bay leaves,
parsley
vinegar, water, and beer, mixing well, and pour into a nonreactive
bowl.
Add the venison and marinate in the refrigerator for 24 to 48 hours
stirring
occasionally.
Place the venison in
w/marinade in a stock pot and bring to a boil over med to low heat then reduce
heat to low and simmer for 2 hours... 3) Discard the bay leaves, thicken the
pan juices for gravy and serve.