| |
Ingredients
7 LB boned leg-of-venison roast
1 3 to 6 bacon slices
2 c burgundy
1/2 c cider vinegar
2 celery tops
1 med. onion, sliced
4 lemon slices
1 lg. carrot, pared and sliced
1 TB salt
10 whole black peppers
2 bay leaves
1 clove garlic, crushed
1/4 c un-sifted all-purpose flour
2 TB salad oil
Directions
Wipe roast with damp paper towels. Arrange bacon slices over inside surface of meat; roll up, and tie securely. Combine Burgundy, vinegar, celery tops, onion, lemon slices, carrot, salt, black peppers, bay leaves, and garlic with one cup water. Pour over roast in a large bowl. Refrigerate, covered, 24 hours, turning occasionally. Remove roast from marinade; reserve 2 cups marinade. Coat roast well with flour. Slowly heat oil in Dutch oven. Add roast; cook, over medium heat, until browned all over-about 20 minutes. Add 1 cup reserved marinade; bring to boiling. Reduce heat, and simmer, covered, 4 hours, or until roast is fork-tender. Baste meat occasionally with pan liquid, adding rest of marinade as needed.
Are you aware that Google is offering +1 to Everyone? Share your +1 with Every One of Your Friends by looking for the +1 on websites everywhere!"
If you liked this site, click
Order Online 24 Hours a Day, 7 Days a Week, 365 Days a Year
|
| |
| |
