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Updated May 14, 2016.
This venison pot roast is marinated after which simmered for two to three hrs having a spiced dark wine marinade. Comments happen to be very positive. One individual stated she'd excellent results with 2 glasses of beef broth rather of dark wine and water.
You could also discard basically 1/2 cup from the marinade and employ beef stock, when needed, for braising.
Ingredients
- 1 cup dry dark wine
- 1 cup water or beef stock
- 1 1/2 teaspoons salt
- 1 large bay leaf or 2 small bay leaves
- 6 whole cloves
- 1/2 teaspoon ground allspice
- 1 large onion, sliced
- one venison roast, chuck or rump, about 4 1/2 to six pounds
- two tablespoons bacon drippings or oil
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Preparation
Inside a bowl combine the dark wine, water, salt, bay leaves, cloves, allspice, and sliced onion.
Place the venison roast inside a deep non-reactive container pour the marinade mixture over meat. Cover and refrigerate for one to two days.
Drain and strain the marinade right into a saucepan. Provide a boil over high temperature put aside.
Pat the roast with sponges. Heat the bacon drippings of oil inside a large Nederlander oven over medium heat sear the meat on every side.
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Add 1/2 cup from the reserved marinade and set the rest of the marinade within the refrigerator.
Cover and simmer the venison pot roast for two to three hrs, or before the meat is tender. Check frequently and increase the marinade when needed to avoid sticking.
Take away the pot roast to serving platter and slice.
To thicken the drippings, combine 1 tablespoon of flour with 1 tablespoon water. Increase the fluids within the Nederlander oven and prepare over low heat while stirring, until thickened.
Serve the pot roast with grain or buttered noodles.
