VENISON IN BEER MARINADE
- 2 large onions, sliced
- 2 carrots, sliced
- 2 stalks celery, diced
- 2 cloves garlic, diced
- 2 teaspoons salt
- 1 teaspoon pepper, fresh ground
- cup sugar
- teaspoon cloves, allspice, and basil
- 2 bay leaves
- 1 tablespoon parsley, chopped
- 1 quart vinegar
- 1 quart water
- 1 pint beer
- cup salad oil
This recipe comes from Mrs. F.E. Pritchett of Stephenville and the Texas Parks and Wildlife Department
Saute onions, carrots and celery in oil for 10 minutes; add remaining ingredients. Simmer 30 minutes, then chill.
Place in large earthenware bowl or crock and add 3 to 4 pounds of venison, cut in 2-inch pieces (shoulder, neck, breast or other tough portions).
Let stand in refrigerator for one to two days, turning several times.
Place meat and marinade in large kettle; bring slowly to boil.
Cover and cook over low heat for two hours.
Thicken liquid for gravy if desired.