Venison roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Venison roast or large steak |
| 3 | xes | Medium onions, chop |
| Coarse | ||
| 2 | xes | Celery ribs, chop coarse |
| 1 | x | Large green pepper, |
| Chopped | ||
| 2 | xes | Apples, cored and sliced |
| 1 | x | Salt and pepper, to taste |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Olive or vegetable oil |
Directions
Wash meat well in ice cold water and let stand in same for 30 minutes. Cut any fat or gristle off meat. Mix flour and salt and pepper(heavy on the pepper, light on the salt) and dredge meat in flour mixture; braise in hot oil to brown and seal. Place meat in a heavy dutch oven or roasting pan(must have good seal) and top with chopped vegetables. Cover all with sliced apples. Bake in a low(300 - 325) oven 2-½ to three hours, do not open cover. Serve with small new boiled potatoes and a fresh green salad. Shoulder blade roast or shank steaks work best, the leaner the better. Submitted By MARK MIKLAS On 03-06-95