Dutch Oven Venison Recipe
Dutch Oven Venison Recipe Preparation: boil
Dutch Oven Venison Recipe Serves: 4
Ingredients for Dutch Oven Venison Recipe
4 lb Shoulder roast of venison
Flour seasoned with salt and pepper
3 tb Cooking oil
1 Onion, sliced
1 Green pepper, sliced
1 Garlic clove, minced
1 cn Tomatoes (16-oz)
1 tb Sugar
1/2 c Dry red wine
1/2 ts Thyme
1 Parsley sprig
4 Cloves, whole
20 Peppercorns
2 Bay leaves, crushed
12 Juniper berries, crushed
How To Cook Venison In A Dutch Oven
Dutch Oven Venison Preparation
Marinate venison 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 venison 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 venison and baste with sauce. Cover and cook at 350F for about 2 1/2 hours, until tender.
Baste the venison several times with pan juices during the roasting, slice thinly, and serve with pan juices.
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Mick Reade
