![]() As long as it is edible and the meat is soft then it is a good starter for a stew or an oven braised dish. ![]() Again the effort you put into something is always going to effect the end result. Lessons or good results happen when you try things out. I don't want to toss the dish out the gravy is actually very nice but unless the beef adds something to flavor after I let it go two hours in the oven. Return the liquid to the pan and place over medium-high heat. So I am going to take it and put it a low oven and add some carrots and potatoes to it and make it a stew. Remove the meat from the pot and keep warm. ![]() Remove meat from marinade and discard marinade. At this point the taste is pretty neutral even after adding some more salt and pepper. Add 6 peppercorns, 5 cloves and 3 bay leaves to 1 cup vinegar and pour over meat. Now I also added twice the amount of vinegar and some other spices being, all spice and cinnamon because they are called for when making ginger snaps. I also did not use bottled brown gravy I made my own I had made a vegetable stock a week ago and use that as my base to make the brown gravy. I just added some dry ginger and used vanilla wafers. I did not use gingersnaps because I did not have any. Ingredients 3 to 4 pound venison roast (or beef chuck) 1 tablespoon juniper berries 3 to 5 bay leaves 1 tablespoon dried thyme 2 celery stalks, chopped 2 carrots, peeled and chopped 1 medium onion, chopped 2 tablespoons flour 1 tablespoon mustard seed 6 to 8 cloves 8 gingersnap cookies 1/4 cup. Remove venison from marinade and reserve the. Cover tightly and refrigerate, turning venison twice a day for at least 3 days. I read all the recipes through before I make a decision to make it or not, regardless of the list of ingredients which you know can be altered to your own taste and adjusted. directions Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |