Dutch Oven Venison

3 hours Prep: 20 minutes Cook: 2 hours

735 calories per serving view nutrition facts

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4	pounds	venison	shoulder roast
1	x	flour, all-purpose	seasoned with salt and pepper
3	tablespoons	vegetable oil
1	each	onion	sliced
1	each	green bell pepper
1	each	garlic clove	minced
1	can	tomatoes
1	tablespoon	sugar
1/2	cup	red wine	dry
1/2	teaspoon	thyme
1	x	parsley sprigs
4	each	cloves, whole
20	x	peppercorns
2	x	bay leaves	crushed
12	x	juniper berries	crushed

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, sauté 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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Serving Size 526g

Amount per Serving

Calories 735 27% of calories from fat