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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Venison Roast Recipe

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This recipe for Venison Roast is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 lb. venison roast
1 large stalk celery
1 clove of garlic minced
1 large onion sliced
1 large carrot chopped
onion slices
salt and pepper
2 bay leaves crushed or whole
8 peppercorns
2 tbsp. soy sauce
4 1/2 cups dry red wine
1/4 cup oil
1 tsp salt
1 cup peanut oil (or canola)
Directions:
Directions:
Trim roast and tie securely. Combine celery, garlic,
onion, carrot, bay leaves, peppercorns, soy sauce,
salt, peanut oil, and red wine in a large pan. Put the
roast in the marinade; cover and refrigerate for 12 to
24 hours turning 3 or 4 times. Remove and blot with
toweling. Heat 1/4 cup oil in heavy skillet and
brown roast on both sides; place in roasting pan
along with 1 cup marinade, onion slices, salt, and
pepper. Cover, cook in 300º oven for about 3 hours.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hr, for both days

 

 

 

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