Dutch Oven Venison Recipe

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Dutch Oven Venison Ingredients

4 lb shoulder roast of venison
1 flour seasoned with salt and
1 pepper
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

A Recipe for
Dutch Oven Venison

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

This Dutch Oven Venison recipe is one of many in our Meat Category.

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

This Recipe for Dutch Oven Venison is one of thousands in the Recipes-to-go Meat Cookbook.

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Dutch Oven Venison Recipe
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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This is a recipe for Dutch Oven Venison from the recipe cookbook of Recipes-to-go (Meat)

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“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
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Dutch Oven Venison

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Dutch Oven Venison Directions

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
degrees F. for about 2 1/2 hours, until tender. Baste several times
with pan juices during the roasting, slice thinly, and serve with pan
juices.

Serves: 4

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Dutch Oven Venison Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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