Dutch Oven Venison
Yield
4 servingsPrep
20 minCook
2 hrsReady
3 hrsTrans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
venison
shoulder roast |
|
| 1 | x |
all-purpose flour
seasoned with salt and pepper |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
sliced |
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | can |
tomatoes
|
*
|
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
red wine
dry |
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| 4 | each |
cloves, whole
|
*
|
| 20 | x |
peppercorns
|
*
|
| 2 | x |
bay leaves
crushed |
*
|
| 12 | x |
juniper berries
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
venison
shoulder roast |
|
| 1 | x |
all-purpose flour
seasoned with salt and pepper |
*
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
onions
sliced |
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | can |
tomatoes
|
*
|
| 15 | ml |
sugar
|
|
| 118 | ml |
red wine
dry |
*
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| 4 | each |
cloves, whole
|
*
|
| 2E+1 | x |
peppercorns
|
*
|
| 2 | x |
bay leaves
crushed |
*
|
| 12 | x |
juniper berries
crushed |
*
|
Directions
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℉ (180℃). for about 2½ hours, until tender.
Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices.
