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Mike's Venison Belgium Recipe

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This recipe for Mike's Venison Belgium is from The Marzolf Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup all-purpose flour
2 tsp dried thyme leaves
1/4 tsp salt
1/2 tsp pepper
3 lb venison roast, about 2 inches thick
3 Tbsp olive oil or vegetable oil
1/2 lb salt pork, diced
3 tbsp butter or margarine
3 medium onions, thinly sliced
1 Tbsp granulated sugar
1 bottle (12 oz.) dark beer
2 Tbsp packed brown sugar
1 Tbsp snipped fresh parsley
Directions:
Directions:
1. Heat oven to 325 degrees.
2. In a large plastic food storage bag, combine flour, thyme, salt and pepper. Shake to mix.
3. Add meat, shake to coat.
4. In dutch oven, brown meat in oil over medium heat. Remove and set aside.
5. Add salt pork to dutch oven. Cook over medium heat, stirring frequently, until salt pork is crisp and golden brown.
6. With slotted spoon, transfer salt pork to small mixing bowl. Set aside.
7. Melt butter in dutch oven. Add onions.
8. Cook and stir over medium heat until tender.
9. Add granulated sugar.
10. Cook and stir until onions are brown, about 10 minutes.
11. Add beer and brown sugar.
12. Stir, scraping bottom of pan to loosen browned bits.
13. Return meat to dutch oven. Add salt pork. Cover.
14. Bake until tender, about 2 hours.
15. Transfer meat to platter. Garnish with parsley. Serve with pan juices if desired.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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