member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Venison: Dutch Oven Venison

    Source of Recipe

    internet

    List of Ingredients

    4 lb Shoulder roast of venison
    Flour seasoned with salt and
    Pepper
    3 tb Cooking oil
    1 Onion, sliced
    1 Green pepper, sliced
    1 Garlic clove, minced
    1 cn Tomatoes (16-oz)
    1 tb Sugar
    1/2 c Dry red wine
    1/2 ts Thyme
    1 Parsley sprig
    4 Cloves, whole
    20 Peppercorns
    2 Bay leaves, crushed
    12 Juniper berries, crushed

    Recipe

    Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven. When brown on all sides, remove the roast from the pot. In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often. Add tomatoes, sugar, wine, and thyme to the Dutch oven and heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag. Add the bag to pot. When the mixture is boiling, add the browned roast and baste with sauce. Cover and cook at 350 degrees F. for about 2 1/2 hours, until tender. Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices. Serves 4.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |