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Marinated Venison In Cream Gravy Recipe
|Venison roast||5 Pound (Preferably From Leg)|
|Chopped onion||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Beer||24 Ounce (2 Cans / Bottles, 12 Ounce Each)|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Cream/Half and half||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
Calories 563 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 176 mg
Sodium 515.9 mg21.5%
Total Carbohydrates 29 g9.7%
Dietary Fiber 0.92 g3.7%
Sugars 6.1 g
Protein 70 g140.8%
Vitamin A 1.3% Vitamin C 7.8%
Calcium 4.7% Iron 5.4%
*Based on a 2000 Calorie diet
1. In a skillet, heat oil.
2. Add the onions and sauté them until golden, about 5-7 minutes.
3. Take off the heat and stir in beer and seasonings.
4. Place the venison in a large dish.
5. Pour the beer marinade over the meat.
6. Place in the refrigerator and let marinate for 24 to 36 hours, turning the meat occasionally to keep coated with the marinade.
7. Remove from the refrigerator 45 minutes before cooking.
8. Preheat the oven to 325°F
9. Place the venison along with marinade in a Dutch oven or casserole.
10. Cover with lid and place in the preheated oven.
11. Braise the meat for 2 to 2 1/2 hours, basting it frequently with the juices until it is fork tender.
Transfer venison to a platter and keep warm.
12. Skim off the fat from the cooking liquid, strain and measure into a saucepan.
13. Blend cream and about 2 tablespoons flour for each cup cooking liquid and stir into the liquid.
14. Cook, stirring constantly, until thickened.
15. Taste and adjust seasonings.
16. Serve the venison along with the gravy poured into a sauceboat.
17. Accompany with mashed potatoes, vegetables or noodles if you like.