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