Venison Pot Roast Recipe

Venison Pot Roast picture

Summary

Servings20Cuisine
Course

Ingredients

 7-lb boned Ieg-of-venison roast
 Bacon slices 6
 2 cups Burgundy
 Cider vinegar1/2 Cup (16 tbs)
 2 celery tops
 Onion1 Medium, sliced
 Lemon slices4
 Carrot1 Large, sliced
 Salt1 Tablespoon
 Whole black peppercorns10 To taste
 Bay leaves2
 Garlic1 Clove (5gm), crushed
 All purpose flour1/4 Cup (16 tbs)
 Salad oil2 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.
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