Description
A gem of a recipe! The first time that i made this, i used venison roast. My sweetie and i were astounded by the flavor, tenderness. If you don't care for venison, this is a recipe to try. Yes, i know that it is labor intensive, but well worth the effort. Do not fail to make the gingersnap gravy. Homemade spaetzel is the perfect accompanying dish.
Ingredients
- Beef Stock
- Red Wine Vinegar
- Burgundy Wine
- Onion
- Carrot
- Celery
- Brown Sugar
- Beef Base
- Juniper Berries
- Salt
- Bay Leaves
- Black Peppercorns
- Whole Cloves
- Roast
- Vegetable Oil
- Gingersnap Cookie
- Raisins
Instructions
- Place all marinade ingredients in a large container and stir well
- Remove all fat and silver skin from game meat
- Pierce meat randomly
- Place meat in a large, sealable plastic bag to marinade, making sure meat is completely covered with liquid
- Refrigerate for 72 hours
- Remove meat, wipe dry with towel and brown in hot oil in a frying pan or skillet
- Remove to a large pot
- Place marinade in with the meat
- Cover, bring to a boil, and simmer for 2-1 / 2 hours, or until meat is tender
- When meat is done, transfer to dry pan
- Cover with a damp cloth and keep warm
- Remove bay leaves
- Puree liquid and vegetables in a blender
- Place in a heavy pot, which crushed gingersnap cookies in liquid, stirring until smooth
- Add raisins
- Simmer 5 minutes
- Hold for service
- Cut meat across the grain and serve with a 2 oz ladle of sauce per person