Venison roast > southern living

8 servings

Ingredients

Quantity Ingredient
3 pounds Venison roast; to 4 lb.
1 large Celery stalk
1 Garlic clove; minced
1 large Onion; sliced
1 large Carrot; chopped
2 Bay leaves; crushed or whole
8 Peppercorns
2 tablespoons Soy sauce
1 teaspoon Salt
½ cup Peanut oil
4½ cup Wine, dry red
¼ cup Oil
Onion slices
Salt
Pepper

Directions

Trim roast and tie securely. Combine celery, garlic, onion, carrot, bay leaves, peppercorns, soy sauce, salt, peanut oil, and red wine in a large pan. Put the roast in the marinade; cover and refrigerate for 12 to 24 hours, turning 3 or 4 times. Remove and blot with toweling.

Heat ¼ cup oil in heavy frying pan and brown the roast on both sides. The put roast into roasting pan, along with 1 cup marinade, onion slices, and salt and pepper to taste. Cover and cook in 300 degree oven for about 3 hours.

SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.

Submitted By DOROTHY FLATMAN On 09-06-95

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