Venison roast burgundy
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Roast |
| 1 | Celery stalk with leaves | |
| 2 | Carrots, quartered | |
| ½ | cup | Dry red wine |
| 2 | Med. onions, quartered | |
| Salt & Pepper | ||
| 1 | Crumbled bay leaf | |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Marjoram |
Directions
Place roast in center of piece of heavy aluminum foil large enough to completely wrap it. Put in shallow pan; fold foil up around meat pan fashion.
Brown under broiler. Add vegetables; brush them with melted butter or fat & brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil up around meat & seal the edges with a double fold.
Place in 300 degree oven for about 3½ hrs. (If longer time is available, roast in 250 degree oven for about 4 ½ hrs.). Remove meat to a hot platter. Simmer juices in saucepan until slightly thickened, correct seasonings & serve.