Title: Venison Roast Burgundy
Categories: Meat
Yield: 12 Servings
| 6 | lb | Roast |
| 1 | | Celery stalk with leaves |
| 2 | | Carrots, quartered |
| 1/2 | c | Dry red wine |
| 2 | | Med. onions, quartered |
| | | Salt & Pepper |
| 1 | | Crumbled bay leaf |
| 1/2 | ts | Rosemary |
| 1/2 | ts | Marjoram |
Place roast in center of piece of heavy aluminum foil large enough to
completely wrap it. Put in shallow pan; fold foil up around meat pan
fashion.
Brown under broiler. Add vegetables; brush them with melted butter or fat
& brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil
up around meat & seal the edges with a double fold. Place in 300 degree
oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree
oven for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in
saucepan until slightly thickened, correct seasonings & serve.