Search
by Ingredient

Dutch Oven Venison

StarStarStarStarStar

Submitted by kartim

YIELD

4 servings

PREP

20 min

COOK

2 hrs

READY

3 hrs

Ingredients

4 1.8
POUNDS KG VENISON
shoulder roast
1 1
X X ALL-PURPOSE FLOUR
seasoned with salt and pepper *
3 45
TABLESPOONS ML VEGETABLE OIL
1 1
EACH EACH ONIONS
sliced
1 1
EACH EACH GREEN BELL PEPPERS
1 1
EACH EACH GARLIC CLOVES
minced
1 1
CAN CAN TOMATOES *
1 15
TABLESPOON ML SUGAR
½ 118
CUP ML RED WINE
dry *
½ 2.5
TEASPOON ML THYME *
1 1
4 4
EACH EACH CLOVES, WHOLE *
20 2E+1
X X PEPPERCORNS *
2 2
X X BAY LEAVES
crushed *
12 12
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 735 27% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 3mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 203g
Vitamin A 2% Vitamin C 44%
Calcium 5% Iron 82%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sodium-Free, Low Sodium
 

Email this recipe