Pickled Venison Recipe
4.5 stars -
based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs. cooked venison roast, cut into thin strips
Jarred quartered artichoke hearts, rinsed
1 large onion (red or white), very thinly sliced and separated into rings
2 jars small, whole mushrooms (or 12 freshly sliced)
1 small jar capers (reserve 1 tsp. juice for dressing)
1 cup red wine vinegar (or rice vinegar for milder flavor)
2 tsp. lemon juice
4 tsp. Dijon mustard
2 tsp. salt
1 tsp. sugar
1 tsp. marjoram, dried and crushed
1 tsp. black pepper, freshly ground
Parsley, chopped
French baguette, sliced into small rounds
Party rye (optional)
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Directions: |
Directions:Arrange venison slices and artichoke hearts on a serving dish. Blanch onion rings in boiling water. Remove immediately and submerge in ice water to stop cooking. Drain on paper towels. Add to serving dish artistically. Add mushrooms and capers. Garnish dish with rinsed artichoke hearts.
Mix vinegar, lemon juice, mustard, salt, sugar, marjoram, pepper and caper juice. Pour dressing over all and marinate overnight.
Just before serving, sprinkle freshly-chopped parsley over dish. Serve with sliced French bread. |
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Personal
Notes: |
Personal
Notes: Make plenty of this! Men attack this dish while women daintily devour. Perfect for parties, Bowl games or any Sunday afternoon game watching.
Since my husband, Joe was an unapologetic non-hunter, I depended on our hunter friends to share. Whenever I started craving this with no incoming venison, I prepared roast beef in the same manner.
This recipe is especially for Darbe, the only hunter in the family!
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