Title: Marinated Venison
Categories: Game
Yield: 6 Servings

3	lb	Venison
2	md	Onions; sliced
1		Carrot; sliced
2		Celery stalks; chopped
1	cl	Garlic; crushed
1	ts	Salt
10		Peppercorns
5		Juniper berries; crushed
1	tb	Parsley; chopped
1		Bay leaf
		Juice of 1 lemon
16	oz	Beer
1/2	c	Olive oil

Remove bones and tough tendons from meat; cut in 1 1/2-inch pieces. Combine remaining ingredients in a large earthenware bowl. Add meat and let stand in refrigerator 1 to 2 days, turning meat several times. Place meat and marinade in a large kettle. Bring slowly to a boil, then cover and reduce heat to a simmer. Simmer slowly for 1 1/2 to 2 hours, or until meat is tender. Remove meat and strain the liquid, forcing vegetables through the strainer. If desired, thicken liquid with flour mixed with a little water. Serve meat with sauce, buttered onions and carrots, parsley-buttered potatoes, and ale or beer.

From "A Guide To Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote

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