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