Dutch Oven Venison

4 Servings

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Dutch Oven Venison Ingredients

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

Instructions for Dutch Oven Venison

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized