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Venison Pot Roast

Global.Potpourri's picture
Ingredients
  Dry red wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Bay leaves 2
  Whole cloves 10
  Whole allspice 5
  Chili peppers 2
  Onion 1 Large, sliced
  Venison roast/Chuck / rump beef 6 Pound (1 Venison, Any Cut)
  Bacon fat 2 Tablespoon
Directions

Combine all ingredients except meat and bacon fat to make a marinade.
Put meat in deep container; do not use aluminum.
Pour marinade over meat.
Cover and marinate in refrigerator for 2 days.
Drain and reserve marinade.
Dry meat.
Strain marinade.
In Dutch oven brown meat on all sides in hot bacon fat.
Add 1/2 cup reserved marinade.
Simmer, covered, over low heat for 2 to 3 hours, or until meat is tender (Cooking time depends on cut and age of the venison.)
Check occasionally, add more marinade to prevent sticking.
Remove pot roast to hot serving dish and slice thickly.
Keep hot.
Make gravy in the usual manner.
Pour gravy over meat.
Serve with wild rice or buttered noodles.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Venison
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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