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1 1/2 pints dry red wine
5 whole juniper berries
2 whole cloves
1/2 cup cold water
8 whole black peppercorns
1 large bay leaf
4-5 lbs. venison, cut in serving slices
2 1/2 tsp. salt
Salt, pepper, and flour venison slices and brown in 1/4 cup bacon fat in frying pan. Put meat into crock-pot. Bring other ingredients to boil except half of the wine. Cook 20 minutes. Strain out seasonings and pour liquid and remaining wine over meat in the crock-pot. Add onions, carrots, and potatoes, if desired. Cook 4 hours on low or medium heat. Thicken gravy with 2 1/2 tbsp. flour, 6 tbsp. sour cream, and 1 tsp. lemon juice. Serve over rice with cranberry sauce.
5 whole juniper berries
2 whole cloves
1/2 cup cold water
8 whole black peppercorns
1 large bay leaf
4-5 lbs. venison, cut in serving slices
2 1/2 tsp. salt
Salt, pepper, and flour venison slices and brown in 1/4 cup bacon fat in frying pan. Put meat into crock-pot. Bring other ingredients to boil except half of the wine. Cook 20 minutes. Strain out seasonings and pour liquid and remaining wine over meat in the crock-pot. Add onions, carrots, and potatoes, if desired. Cook 4 hours on low or medium heat. Thicken gravy with 2 1/2 tbsp. flour, 6 tbsp. sour cream, and 1 tsp. lemon juice. Serve over rice with cranberry sauce.
