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Venison Pot Roast

christopherr's picture
Ingredients
  Boned leg of venison roast 7 Pound
  Bacon slices 6
  Burgundy 2 Cup (32 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Celery tops 2
  Onion 1 Medium
  Lemon slices 4
  Carrot 1 Large
  Salt 1 Tablespoon
  Whole black peppercorns 10
  Bay leaves 2
  Garlic 1 Clove (5 gm)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salad oil 2 Tablespoon
Directions

Wipe roast with damp paper towels.
Arrange bacon slices over inside surface of meat; roll up, and tie securely.
Combine Burgundy, vinegar, celery tops, onion, lemon slices, carrot, salt, black peppercorns, bay leaves, and garlic with 1 cup water.
Pour over roast in large bowl.
Refrigerate, covered, 24 hours, turning occasionally.
Remove roast from marinade; reserve 2 cups marinade.
Coat roast well with flour.
Slowly heat oil in Dutch oven.
Add roast; cook, over medium heat, until browned all over—about 20 minutes.
Add 1 cup reserved marinade; bring to boiling.
Reduce heat, and simmer, covered, 4 hours, or until roast is fork-tender.
Baste meat occasion- ally with pan liquid, adding rest of marinade as needed.
Remove to heated serving platter.
Makes 15 to 20 servings.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Servings: 
20

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