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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My husband goes deer hunting, so I have quite a few recipes for venison. This is his favorite. Hope you enjoy it too! Ingredients:
2 cups water |
2 cups cider vinegar |
2 teaspoons salt |
1 teaspoon worcestershire sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
6 medium onions, thinly sliced, divided |
12 whole peppercorns, divided |
4 bay leaves, divided |
1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds) |
2 tablespoons canola oil |
4 whole cloves, divided |
10 medium carrots, cut into 1-inch chunks |
5 to 7 tablespoons cornstarch |
1/3 cup cold water |
Directions:
1. In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours.
2. Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender.
3. Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 6-8 servings.
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