Marinated Venison

• 2 carrots sliced
• 2 onions sliced
• 2 celery stalks finely
• 1/2 cup olive oil
• 2 garlic cloves
• 2 teaspoons salt
• 1 teaspoon pepper fresh ground
• 1/2 cup sugar
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon basil
• 2 bay leaves
• 1/2 tablespoon parsley chopped
• 4 cups vinegar
• 4 cups water
• 2 cups beer
• 4 pounds venison shoulder cubed

1. 1) Saute the carrots, onions, and celery in 1 tb ov olive oil in a skillet over low heat for 15 min., stirring frequently.
2. Add the remaining olive oil, garlic, salt, pepper, sugar, cloves, allspice, basil, bay leaves, parsley vinegar, water, and beer, mixing well, and pour into a nonreactive bowl... Add the venison and marinate in the refrigerator for 24 to 48 hours stirring occasionally... 2.
3. Place the venison in w/marinade in a stock pot and bring to a boil over med to low heat then reduce heat to low a

carrots, onions, celery stalks finely, olive oil, garlic, salt, pepper, sugar, cloves, allspice, basil, bay leaves, parsley chopped, vinegar, water, beer, venison shoulder

Taken from www.yummly.com/recipe/Marinated-Venison-1663820 (may not work)