![]() ![]() Submerge the venison in the marinade and refrigerate for at least 24 hours, and up to 5 days. Turn off heat and allow the marinade to cool. Strain the sauce through a fine mesh sieve to remove any lumps. Put marinade ingredients (wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots and onion) in a pot and bring to a boil. ![]() Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat. Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. ![]() Pour over the red wine vinegar and chicken broth. Add onions, carrots, ginger, sugar, salt, and pepper. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Place pickling spices, juniper berries, and bay leaves into a cheesecloth bag and place into the Instant Pot. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. ![]()
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