Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg carrots [sliced]
2 lg onions [sliced]
2 celery stalks [finely
1 chopper]
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]

1) 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... 2) 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 Source: NYS DEC Albany NY from "Bill Saiff's Rod Reel Recipes
for Hookin' Cookin'" Cookbook. re-typed with permission for you by Fred
Goslin in Watertown NY on CYBEREALM Bbs. home of KOOKNET at (315) 786-1120

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