Venison roast burgundy
Last updated 6/12/2012 1:28:31 AM. Recipe ID 63907. Report a problem with this recipe.
Title: Venison roast burgundy
Yield: 12 Servings
6 lb Roast
1 Celery stalk with leaves
2 Carrots, quartered
1/2 c Dry red wine
2 Med. onions, quartered
Salt & Pepper
1 Crumbled bay leaf
1/2 ts Rosemary
1/2 ts Marjoram
Place roast in center of piece of heavy aluminum foil large enough
to completely wrap it. Put in shallow pan; fold foil up around meat
Brown under broiler. Add vegetables; brush them with melted butter
or fat & brown also. Season meat with salt, pepper & herbs. Add
wine. Bring foil up around meat & seal the edges with a double fold.
Place in 300 degree oven for about 3 1/2 hrs. (If longer time is
available, roast in 250 degree oven for about 4 1/2 hrs.). Remove
meat to a hot platter. Simmer juices in saucepan until slightly
thickened, correct seasonings & serve.
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