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Venison Shoulder Roast Recipe

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This recipe for Venison Shoulder Roast, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, September 30, 2008


1 venison shoulder roast
salt & pepper
1/2 t thyme
1/2 t beau monde (celery salt may be used)
2 cloves garlic minced
1 large onion sliced
1 stalk celery sliced
2 potatoes cut in 1&1/2 inch cubes
3 carrots cubed
2 cups water
3 beef boullion cubes
3 T oil
1/2 cup red wine

Salt, pepper and lightly flour roast. Brown in oil in dutch oven or heavy pot with lid. Add onion and garlic while browning. When meat is brown and onion clear, add water, wine celery, beau monde, thyme, & beef boullion. Start on medium high heat and turn to low and cook covered until meat is tender, 3 to 4 hours. Add carrots and potato and cook until tender, 40 minutes of so.




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