Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Carrots [sliced] 1/2 ts Cloves
2 lg Onions [sliced] 1/2 ts Allspice
2 Celery stalks [finely 1/2 ts Basil
Chopper] 2 Bay leaves
1/2 c Olive oil 1/2 tb Parsley [chopped]
2 Garlic cloves 4 c Vinegar
2 ts Salt 4 c Water
1 ts Pepper [fresh ground] 2 c Beer
1/2 c Sugar 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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