Dutch oven venison

Yield: 4 servings

4 lbs Shoulder roast of venison

Flour seasoned with salt and


3 tbsp Cooking oil

1 Onion, sliced

1 Green pepper, sliced

1 Garlic clove, minced

1 can Tomatoes (16-oz)

1 tbsp Sugar

1/2 cup Dry red wine

1/2 tsp Thyme

1 Parsley sprig

4 Cloves, whole

20 Peppercorns

2 Bay leaves, crushed

12 Juniper berries, crushed


Marinate meat overnight in whole milk.

Discard marinade.

Pat dry.

Roll roast in seasoned flour and brown in hot cooking oil in dutch oven.

When brown on all sides, remove the roast from the pot.

In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often.

Add tomatoes, sugar, wine, and thyme to the dutch oven and heat.

Place the parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag.

Add the bag to pot.

When the mixture is boiling, add the browned roast and baste with sauce.

Cover and cook at 350 °F.

For about 2 ½ hours, until tender.

Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices