Dutch Oven Venison
Try this Dutch Oven Venison recipe, or contribute your own. "Wild game" and "Meats" are two of the tags cooks chose for Dutch Oven Venison.
"The seasonings give this venison fantastic taste that's not at all gamey. I had no juniper berries, so used about 1/3 c gin in their place. I served a delicious brown rice blend and mixed veggies with this. I'm anxious to get more venison now, so I can make this again!"- outdoorlover
Cuisine: AmericanMain Ingredient:
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Dutch Oven Venison Preparation
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.
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