1 2-2 ½ pound Venison Roast, I used the eye of the back leg minus 2 steaks.
Marinade:
1 cup Merlot wine , 1 cup red wine vinegar, ¼ cup pickeling spices (tied incheese cloth),a few dashes of salt and pepper ,1 carrot ,1 celery stalk ,1 small onion,(chopped) All simmered and cooled and poured over meat for 2 days
.Then drain and pat dry, Simmer marinade and strain. Brown meat, add marinade and 1 can chicken broth, and 1 small chopped onion.Simmer on top of stove 3 hrs. Remove meat, and make gravy,
Gravy:
To the Juices and marinade Add 7 ginger snaps (cookies),1 tbs sugar, 1 Tbs flour mixed with 3 ozs cold water, and 1 teaspoon gravy master. ( a browning and flavoring sauce) Makes about 2 cups. Heat till bubbly and serve with,Garlic Mashed Potatoes, Red cabbage and apples, and pumpernickel bread.
Ps. I make my own Merlot so that adds to the uniquness.
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THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
take a cast iron dutch oven place on stove topat high heat. when hot add 1 cup oil. take roast and dust with flour . put roast in pot and brown turning regularly. once brown add 2 cups chicken broth ,1 tblsp minced garlic, 1 onion chopped,and water just enough to cover meat , salt and black pepper to taste bring to boil then let simmer with lid on for 2 hours ,add potatoes and carrots let cook till vegies are done . serve potatoes slightly smashed with gravy from roast on them , take carrots and sprinkle sugar lightly on them the contrast in flavers is pleasantly suprising. a little ice tea and a biscuit dang good
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BOWTECH PATRIOT VFT
CX 3D SELECTS
COPPERJOHN DEAD NUTTS SIGHT
TROPHY TAKER REST
STEALTHHUNTING.COM REP.
TED NUGENT UNITED SPORTSMAN OF AMERICA MEMBER
IF IT WALKS,CRAWLS,SWIMS OR FLIES I HUNT IT
either that or i cube up the roast.. dip it in flour and brown it up ina frying pan. Then i put it in the crock pot with 1.5 cups eachof burgandy and chablis and then add 2 cups of water. Then i slice up onion, mushrooms, baby carrots, and potatos. I add a touch of ketchup and worcestershire sauce. and then it cook for 6 hours.
either that or i cube up the roast.. dip it in flour and brown it up ina frying pan. Then i put it in the crock pot with 1.5 cups eachof burgandy and chablis and then add 2 cups of water. Then i slice up onion, mushrooms, baby carrots, and potatos. I add a touch of ketchup and worcestershire sauce. and then it cook for 6 hours.
That's called STEW
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THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
Inject with Tony Chachere's Creole Butter , rub the outside with a dry rub , then slow roast at 300 with vegetables of choice until done enough for my wife. I like it a little pink in the middle , she likes shoe leather , we settle for medium .
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Kevin Haendiges
NAHC Life Member
NRA Member
Wildlife Forever Member
GOA Member
Buckmasters Member
http://hunting-indiana.com
Give me your best venison roast recipe..
