Recipe by Janet Musgrove
A gem of a recipe! The first time that I made this, I used venison roast. My sweetie and I were astounded by the flavor, tenderness. If you don't care for venison, this is a recipe to try. Yes, I know that it is labor intensive, but well worth the effort. Do not fail to make the gingersnap gravy. Homemade spaetzel is the perfect accompanying dish.
Top Review by 587615
When I made the recipe this time I used my Grandpa's technique and brought all the marinade ingredients to a boil, removed the pan from the heat; then cooled and chilled the marinade before adding the meat. Much deeper flavour OldStag
- 2 cups cold beef stock (I use canned beef broth)
- 1 1⁄2 cups red wine vinegar
- 1 1⁄2 cups Burgundy wine
- 1 cup thinly sliced onion
- 1⁄2 cup thinly sliced carrot
- 1⁄2 cup thinly sliced celery
- 2 tablespoons brown sugar
- 1 tablespoon beef base
- 1 tablespoon juniper berries (I didn't use the juniper berries)
- 1 teaspoon salt
- 2 bay leaves
- 6 crushed black peppercorns
- 4 whole cloves
- 4 lbs game roast (game of choice)
- 1⁄3 cup vegetable oil
- 1 cup crushed gingersnap cookie
- 2⁄3 cup raisins (i prefer golden raisin or currants)
Directions See How It's Made
- Place all marinade ingredients in a large container and stir well.
- Remove all fat and silver skin from game meat. Pierce meat randomly . Place meat in a large, sealable plastic bag to marinade, making sure meat is completely covered with liquid. (I turned the meat over every morning and evning.) Refrigerate for 72 hours. (If you marinate for less than 72 hours, meat will be tough. If you marinate much more than 72 hours, the meat will become dry and flavorless.).
- Remove meat, wipe dry with towel and brown in hot oil in a frying pan or skillet. Remove to a large pot. Place marinade in with the meat. Cover, bring to a boil, and simmer for 2-1/2 hours, or until meat is tender. When meat is done, transfer to dry pan. Cover with a damp cloth and keep warm.
- Remove bay leaves. Puree liquid and vegetables in a blender. Place in a heavy pot, which crushed gingersnap cookies in liquid, stirring until smooth. Add raisins. Simmer 5 minutes. Hold for service. Cut meat across the grain and serve with a 2 oz ladle of sauce per person.