- 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
© Country Secrets - Wild Game Cookbook, 1992
By Texas Game Warden Association