Venison
I marinate all cuts of venison this way for a wonderful
stew or teriyaki. I dont roast it. Cut meat into cubes.
Place in a plastic bag. Pour in one bottle of good cheap
red wine ( any kind ) plus several crushed garlic cloves, a
few juniper berries, a tsp or two of each crushed rosemary,
basil, oregano.Add a few tablespoon of good olive oil.
close bag and marinate a room temp a few hours or overnight
in the refrig. turn bag a few times.For stew, drain
contents.Fry a large onion with cut up carrots and celery
in a heavy duty pan. Pat meat dy and toss in seasoned
floured to coat. when veges are soft, throe in the meat and
cook high to sear it. then just cover with water or beef
broth ( bouillion cubes fine ), cut up potatoes and other
veges of choice. Bring to a boil and reduce heat and cover
and simmer low a few hours until meat is fork tender,You
may throw in some peas the last 10 minutes of cooking.
thicken stew with flour if desired and season to taste.
this always brings in great reviews. For venison teriyaki
just marinate the vension as above only with the teriyaki
sauce. meat then can be broiled and basted in the sauce (
cut meat in thin strips )or sauteed in the pan. Enjoy! from
Joan
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