Venison roast burgundy

Yield: 12 servings

Measure Ingredient
6 pounds Roast
1 \N Celery stalk with leaves
2 \N Carrots, quartered
½ cup Dry red wine
2 \N Med. onions, quartered
\N \N Salt & Pepper
1 \N Crumbled bay leaf
½ teaspoon Rosemary
½ teaspoon Marjoram

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.

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