Post by Bobcat on Sept 2, 2003 15:03:08 GMT -5
4 lb Venison shoulder roast; floured & seasoned with salt & pepper to taste
3 tb Cooking oil
1 Onion, sliced
1/2 Green pepper, chopped
2 cloves Garlic, minced
16 oz Can tomatoes
1/2 cup Port (wine)
1/2 ts Fresh chopped parsley
1/2 ts Thyme
2 Whole cloves
10 Peppercorns
1 Bay leaf
Brown floured roast in oil in dutch oven over medium-high heat. When brown, remove meat from pan, set aside.
Fry onions, peppers and garlic for 5 minutes, stirring often. Add tomatoes, port, herbs and spices. When mixture comes to a boil, add the roast and baste with sauce. Cover and place in a pre-heated oven at 350 degrees and cook for about 2 1/2 hours or until tender. Baste several times with pan juices during roasting. Slice thin and serve with pan juices. Serves 4-6.
3 tb Cooking oil
1 Onion, sliced
1/2 Green pepper, chopped
2 cloves Garlic, minced
16 oz Can tomatoes
1/2 cup Port (wine)
1/2 ts Fresh chopped parsley
1/2 ts Thyme
2 Whole cloves
10 Peppercorns
1 Bay leaf
Brown floured roast in oil in dutch oven over medium-high heat. When brown, remove meat from pan, set aside.
Fry onions, peppers and garlic for 5 minutes, stirring often. Add tomatoes, port, herbs and spices. When mixture comes to a boil, add the roast and baste with sauce. Cover and place in a pre-heated oven at 350 degrees and cook for about 2 1/2 hours or until tender. Baste several times with pan juices during roasting. Slice thin and serve with pan juices. Serves 4-6.
