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
  • ½ cup Sugar
  • ½ teaspoon Cloves, Allspice, and Basil
  • 2 Bay Leaves
  • 1 tablespoon Parsley, chopped
  • 1 quart Vinegar
  • 1 quart Water
  • 1 pint Beer
  • ½ cup Salad Oil


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.

By Mrs. F.E. Pritchett, Stephenville Texas