Venison Pot Roast Recipe
Ingredients
| Dry red wine | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Bay leaves | 2 | |
| Whole Cloves | 10 | |
| 5 whole allspice | ||
| 2 chili peppers | ||
| Onion | 1 Large, sliced | |
| One 5- to 6-pound venison roast (any cut) or chuck or rump beef | ||
| 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.
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.
Chef
