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Add a photoRaciónes: 12
Ingredientes
- 2 lrg Carrots [sliced]
- 2 lrg Onions [sliced]
- 2 x Celery stalks [finely Chopper]
- 1/2 c. Extra virgin olive oil
- 2 x Garlic cloves
- 2 tsp Salt
- 1 tsp Pepper [fresh grnd]
- 1/2 c. Sugar
- 1/2 tsp Cloves
- 1/2 tsp Allspice
- 1/2 tsp Basil
- 2 x Bay leaves
- 1/2 Tbsp. Parsley [minced]
- 4 c. Vinegar
- 4 c. Water
- 2 c. Beer
- 4 lb Venison shoulder [cubed]
Direcciones
- 1) Saute/fry the carrots, onions, and celery in 1 tb ov extra virgin olive oil in a skillet over low heat for 15 minutes., stirring frequently. Add in the remaining extra virgin 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 in the venison and marinate in the refrigerator for 24 to 48 hrs 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 hrs... 3. Throw away the bay leaves, thicken the pan juices for gravy and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 12 servings | |
| Calories 161 | |
| Calories from Fat 80 | 50% |
| Total Fat 9.09g | 11% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 410mg | 17% |
| Potassium 157mg | 4% |
| Total Carbs 14.06g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.23g | 7% |
| Protein 0.61g | 1% |
