venison in beer marinade

Mrs. F.E. Pritchett
Stephenville, Texas


Sauté 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 lbs. 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.