Dutch oven venison Recipe

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Dutch oven venison

Artist:	_	Yield:	4
Categories:	Dutch, Game, Meats, Scandinavian, Venison	Rating:	0
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Ingredients:

4	lbs	Shoulder roast of venison
		Flour seasoned with salt and
		Pepper
3	tbsp	Cooking oil
1		Onion, sliced
1		Green pepper, sliced
1		Garlic clove, minced
1	can	Tomatoes (16-oz)
1	tbsp	Sugar
1/2	cup	Dry red wine
1/2	tsp	Thyme
1		Parsley sprig
4		Cloves, whole
20		Peppercorns
2		Bay leaves, crushed
12		Juniper berries, crushed

Procedures:

1	Marinate meat overnight in whole milk.
2	Discard marinade.
3	Pat dry.
4	Roll roast in seasoned flour and brown in hot cooking oil in dutch oven.
5	When brown on all sides, remove the roast from the pot.
6	In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often.
7	Add tomatoes, sugar, wine, and thyme to the dutch oven and heat.
8	Place the parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag.
9	Add the bag to pot.
10	When the mixture is boiling, add the browned roast and baste with sauce.
11	Cover and cook at 350 °F.
12	For about 2 ?hours, until tender.
13	Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices