Dutch Oven Venison
4 lb Shoulder roast of venison Flour seasoned with salt and Pepper 3 tb Cooking oil 1 Onion, sliced 1 Green pepper, sliced 1 Garlic clove, minced 1 cn Tomatoes (16-oz) 1 tb Sugar
Ingredients
- 4lbshoulder roast of venison
- 1onion, sliced
- 1green pepper, sliced
- 1garlic clove, minced
- 1can tomatoes (16-oz)
- 1tbsp sugar
- 1/2cup dry red wine
- 1/2tsp thyme
Directions
- 1
4 lb Shoulder roast of venison Flour seasoned with salt and Pepper 3 tb Cooking oil 1 Onion, sliced 1 Green pepper, sliced 1 Garlic clove, m
- 2
Discard marinade
- 3
Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven
- 4
When brown on all sides, remove the roast from the pot
- 5
In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often
- 6
Add tomatoes, sugar, wine, and thyme to the Dutch oven and heat
- 7
Place the parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag
- 8
Add the bag to pot