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Categories:Viewed: 61 - Published at: 5 years ago
Ingredients
- 3 to 7 lb. rump roast
- cooking sherry or white vinegar
- 6 bay leaves
- 12 whole cloves
- 1 Tbsp. whole black pepper
- 1 large white onion, sliced
Method
- Place venison in bowl.
- Cover with equal parts wine or vinegar and water.
- Add other ingredients.
- Refrigerate 24 hours to 3 days, turning several times.
- When ready to cook, remove meat from liquid and sear on all sides in hot fat.
- Be careful to prevent sticking to the side of the pan!
- Add 1 cup of the pickling liquid, cover and cook slowly about 3 hours.
- Make a gravy from the drippings and add 3 to 4 ginger snaps.
- Stir until smooth and add rest of the pickling mixture to gravy.
