Venison roast burgundy
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Venison roast burgundy
  Venison    Roast  
Last updated 6/12/2012 1:28:31 AM. Recipe ID 63907. Report a problem with this recipe.
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      Title: Venison roast burgundy
 Categories: Meats
      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
  pan fashion.
   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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Recipe ID 63907 (Apr 03, 2005)

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