Venison Pot Roast Recipe
Ingredients
| 7-lb boned Ieg-of-venison roast | ||
| Bacon slices | 6 | |
| 2 cups Burgundy | ||
| Cider vinegar | 1/2 Cup (16 tbs) | |
| 2 celery tops | ||
| Onion | 1 Medium, sliced | |
| Lemon slices | 4 | |
| Carrot | 1 Large, sliced | |
| Salt | 1 Tablespoon | |
| Whole black peppercorns | 10 To taste | |
| Bay leaves | 2 | |
| Garlic | 1 Clove (5gm), crushed | |
| All purpose flour | 1/4 Cup (16 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.
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.
Chef
