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Venison Pot Roast

7 lb Boned leg-of-venison roast
3 to 6 bacon slices
2 c Burgandy
1/2 c Cider vinegar
2 Celery tops
1 md Onion, sliced
4 Lemon slices
1 lg Carrot, pared and sliced
1 tb Salt
10 Whole black peppers
2 Bay leaves
1 Clove garlic, crushed
1/4 c Unsifted all-purpose flour
2 tb Salad oil

Wipe roast with damp paper towels. Arrange bacon slices over inside surface of meat; roll up, and tie securely.

Combine Burgandy, vinegar, celery tops, onion, lemon slices, carrot, salt, black peppers, bay leaves, and garlic with one cup water.

Pour over roast in a 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 occasionally with pan liquid, adding rest of marinade as needed.


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