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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. brisket (venison, substitute with roast, shoulder or neck)
- salt
- pepper
- 2 red onions (sliced into 1/4” rings)
- 2 tsp. sugar
- 6 cloves garlic (roughly chopped)
- 1 cup balsamic vinegar
- 2 cups venison (/beef stock, plus more as needed)
- sprigs thyme (few)
- bay leaf
- oil (fat for cooking)
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