Venison Pot Roast Recipe
Do you want one awesome recipe idea to attempt today? This Venison Pot Roast is too good to be missed, so make a special note of it it. The Venison Pot Roast is one of the most popular creations of the European Cuisine. I prefer to make Venison Pot Roast as a Main Dish for all my family get-togethers. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
7-lb boned Ieg-of-venison roast
3 to 6 bacon slices
2 cups Burgundy
1/2 cup cider vinegar
2 celery tops
1 medium onion, sliced
4 lemon slices
1 large carrot, pared and sliced
1 tablespoon salt
10 whole black peppercorns
2 bay leaves
1 clove garlic, crushed
1/4 cup unsifted all-purpose flour
2 tablespoons salad oil
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.
