 |
Prep Time: 20160 Minutes Cook Time: 4 Minutes |
Ready In: 20164 Minutes Servings: 8 |
|
Recipe from Darlene Kossman. Came from Peterson's Hunting, April 1984 Jimmy Dolan. Ingredients:
4 quarts water |
1 1/2 cups kosher salt |
2 onions, chopped |
2 cups celery leaves, chopped |
1/2 ounce saltpeter |
2 tablespoons brown sugar |
6 bay leaves |
2 tablespoons pickling spices |
1 1/2 teaspoons dill weed |
1 teaspoon msg |
8 garlic cloves |
3 lbs venison roast |
1 onion, chopped |
2 garlic cloves, crushed |
1/2 cup vinegar |
Directions:
1. In large pot combine the water, salt, chopped onions, chopped celery leaves, thinly sliced garlic, saltpeter, MSG, brown sugar, and bay leaves. Bring to a boil and boil for 5 minutes.
2. Cool.
3. Place meat in bottom of crock
4. Pour cooled pickling marinade over the meat, completely covering the roast.
5. Put a plate over the meat making sure no air is trapped between meat and plate. Weigh plate down with clean ROCK OR BRICK.
6. TIE A PIECE OF LIGHTWEIGHT CLOTH OVER TOP OF CROCK.
7. With lid slightly ajar, place in cool spot for 14 days.
8. To prepare meat after done:.
9. Rinse in fresh water and place in large kettle.
10. Add water to about 1 inch above meat.
11. Add 1 chopped onion, crushed garlic cloves, and vinegar.
12. Bring to a boil. Reduce heat cook for 3 hours or until tender.
13. Remove from heat and let cool in broth for 15 minutes.
|
|