Marinated Venison

This hearty Marinated Venison dish transforms tough cuts of meat into fork-tender morsels through a long, flavorful marination process. The venison shoulder is submerged in a complex blend of beer, vinegar, olive oil, and a warm spice mix featuring cloves, allspice, and basil. After marinating for up to 48 hours, the meat is gently simmered with softened carrots, onions, and celery, allowing the flavors to meld beautifully. The result is a rich, savory stew with a deep, aromatic profile that is perfect for cold winter evenings or special gatherings. It pairs wonderfully with crusty bread or mashed potatoes to soak up the delicious pan juices.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 47.5

Dietary: Gluten-free

Description

This hearty Marinated Venison dish transforms tough cuts of meat into fork-tender morsels through a long, flavorful marination process. The venison shoulder is submerged in a complex blend of beer, vinegar, olive oil, and a warm spice mix featuring cloves, allspice, and basil. After marinating for up to 48 hours, the meat is gently simmered with softened carrots, onions, and celery, allowing the flavors to meld beautifully. The result is a rich, savory stew with a deep, aromatic profile that is perfect for cold winter evenings or special gatherings. It pairs wonderfully with crusty bread or mashed potatoes to soak up the delicious pan juices.

Ingredients

2 lg Carrots [sliced]
2 lg Onions [sliced]
2 Celery Stalks [finely

Directions

1
In a skillet, saut&# 195;Â© the sliced carrots, onions, and finely chopped celery in 1 tablespoon of olive oil over low heat for 15 minutes, stirring frequently until softened.
2
To the skillet, add the remaining olive oil, minced garlic, salt, pepper, sugar, cloves, allspice, basil, bay leaves, chopped parsley, vinegar, water, and beer. Mix well to combine.
3
Pour the vegetable and marinade mixture into a large non-reactive bowl.
4
Add the cubed venison shoulder to the bowl, ensuring all pieces are submerged in the marinade.
5
Cover and marinate in the refrigerator for 24 to 48 hours, stirring occasionally to ensure even flavor distribution.
6
Transfer the venison and all marinade ingredients into a large stock pot.
7
Bring the mixture to a boil over medium-low heat.
8
Reduce the heat to low, cover, and simmer gently for 2 hours, or until the venison is tender.
9
Discard the bay leaves before serving. Optionally, thicken the pan juices with a slurry to create a gravy.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 47.5kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 54.5mg3%
Total Carbohydrate 11.2g4%
Dietary Fiber 3.0g12%
Sugars 5.1g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure you use a non-reactive bowl (such as glass or ceramic) for marinating to prevent the vinegar and beer from reacting with metal.

The longer the venison marinates (up to 48 hours), the more tender and flavorful it will become. Stirring occasionally helps distribute the spices evenly.

For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the simmering pot during the last 10 minutes of cooking.

Venison is lean meat; if you prefer a richer sauce, you can add a splash of heavy cream or butter at the end of cooking.

Keywords: venison, marinated, stew, slow-cook, game meat, beer marinade, spiced, hearty, winter dinner, simmered, comfort food, root vegetables, garlic, olive oil, vinegar, herbs, bay leaves, allspice, cloves, basil

Read it online: https://www.chefs-mate.com/recipe/marinated-venison/