Venison Roast > Southern Living Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Venison roast, to 4 lb.
1 tsp: Salt,
1 large: Celery stalk,
1/2 cup: Peanut oil,
1: Garlic clove, minced
4 1/2 cup: Wine, dry red
1 large: Onion, sliced
1/4 cup: Oil,
1 large: Carrot, chopped
Onion slices,
2: Bay leaves, crushed or whole
Salt,
8: Peppercorns,
Pepper,
2 tbsp: Soy sauce,
Directions:
Trim roast and tie securely. Combine celery, garlic, onion, carrot,
bay leaves, peppercorns, soy sauce, salt, peanut oil, and red wine in
a large pan. Put the roast in the marinade; cover and refrigerate
for 12 to 24 hours, turning 3 or 4 times. Remove and blot with
toweling.
Heat 1/4 cup oil in heavy frying pan and brown the roast on both
sides. The put roast into roasting pan, along with 1 cup marinade,
onion slices, and salt and pepper to taste. Cover and cook in 300
degree oven for about 3 hours.
SOURCE: Southern Living Magazine, October, 1972. Typed for you by
Nancy Coleman.
Submitted By DOROTHY FLATMAN On 09-06-95
Source from luhu.jp
bay leaves, peppercorns, soy sauce, salt, peanut oil, and red wine in
a large pan. Put the roast in the marinade; cover and refrigerate
for 12 to 24 hours, turning 3 or 4 times. Remove and blot with
toweling.
Heat 1/4 cup oil in heavy frying pan and brown the roast on both
sides. The put roast into roasting pan, along with 1 cup marinade,
onion slices, and salt and pepper to taste. Cover and cook in 300
degree oven for about 3 hours.
SOURCE: Southern Living Magazine, October, 1972. Typed for you by
Nancy Coleman.
Submitted By DOROTHY FLATMAN On 09-06-95
Source from luhu.jp