- 3 pounds [1.4 kg] chuck or any other part venison
- 2 cups [500 mL] red wine
- 1/4 cup [60 mL] cider vinegar
- 2 bay leaves
- 2 cloves
- 1 clove garlic, crushed
- 1/2 tablespoon [2.5 mL] salt
- 6 peppercorns, crushed
- 2 large onions, thinly sliced
- 3 tablespoons [45 mL] bacon fat
- 2 tablespoons [17.5 gl] flour
- 2 celery stalks with leaves
- 6 peeled sliced carrots
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- Remove fat from venison; cut meat into 2-inch [5-cm] cubes.
- Into a bowl, mix together red wine, cider vinegar, bay leaves, cloves, crushed garlic, salt, crushed pepercorns and onion slices.
- well mix in venison cubes, cover and leave to marinate for 2 days, refrigerated.
- Reserving marinade, remove meat from marinade.
- Wipe-dry carefully, then brown meat cubes in melted bacon fat.
- Sprinkle with flour, mix well then pour strained reserved marinade all over meat cubes.
- Add celery stalks with leaves and carrot slices.
- Check for seasonings.
- Cover and leave to simmer for 2 hours before serving.
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