It’s a cold weekend here in Virginia, and we’ve got some new friends coming over for dinner tonight. I’ve got several roasts to use, so I thought I’d make a lovely venison brisket recipe tonight.
I’m not sure the cut of meat I’m using is technically a brisket. But it does come from a buck, which means it’s a little tougher than I normally like. If I’m not making chili from buck meat, then I make brisket—or any recipe that call for marinating the meat.
Why is the marinating an important part of this venison brisket recipe? Because one of the things that makes meat tough is a lot of connective tissue. If you want the meat to be tender, you have to do something to break that tissue down. Braising meat—cooking it in liquid for a long time is one good method. Marinating is another.
What you put in the marinade is really very versatile. But recently I’ve discovered the wonders of sparking apple cider. This was an accidental discovery—I needed a marinade one day and didn’t have anything else. It was one of those happy accidental discoveries. The apple pairs so beautifully with the venison meat. It’s like they were made for each other.
Enjoy this venison brisket recipe with roasted potatoes and green beans. It’s a wonderful winter dinner!
Preparation time: 15 minute(s)
Cooking time: 2 to 4 hour(s)
Number of servings (yield): 6 to 12
Copyright © Susan Rose.
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