Venison pot roast no. 2

5 servings

Ingredients

Quantity Ingredient
7 pounds Boned leg-of-venison roast
3 to 6 bacon slices
2 cups Burgandy
½ cup Cider vinegar
2 Celery tops
1 medium Onion, sliced
4 Lemon slices
1 large Carrot, pared and sliced
1 tablespoon Salt
10 Whole black peppers
2 Bay leaves
1 Clove garlic, crushed
¼ cup Unsifted all-purpose flour
2 tablespoons 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

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