Venison Pot Roast No. 2 Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
7 lbs: Boned leg-of-venison roast,
1 large: Carrot, pared and sliced
3: to 6 bacon slices,
1 tbsp: Salt,
2 cup: Burgandy,
10: Whole black peppers,
1/2 cup: Cider vinegar,
2: Bay leaves,
2: Celery tops,
1 Clove: garlic, crushed
1 medium: Onion, sliced
1/4 cup: Unsifted all-purpose flour,
4: Lemon slices,
2 tbsp: Salad oil,
Directions:
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.
MAKES 15 to 20 SERVINGS.
Submitted By CAROLYN SHAW On 11-20-94
Source from luhu.jp
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.
MAKES 15 to 20 SERVINGS.
Submitted By CAROLYN SHAW On 11-20-94
Source from luhu.jp