Feed Me That logoWhere dinner gets done
previousnext


Title: Venison Roast with Cranberries
Categories: History Game Dutch
Yield: 1 Roast

2lbOr 3, venison roast
2tbOil
2cRaw cranberries
1smStalk celery, chopped
1tsNutmeg
1 1/2tbMaple sugar
  Flour
1smOnion, chopped
1tbSweet herbs
2 Whole cloves
  Salt and pepper to taste

Sprinkle roast with salt and pepper, and dust with flour. Heat oil. Brown the roast on all sides. Set aside.

In remaining oil, saute onions and celery. Return meat to kettle. Add cider (water may be substituted) and remaining ingredients.

Slow cook until meat is tender, about 2 1/2 to 3 hours, adding more liquid as necessary. If needed, thicken sauce with a little cornmeal.

NOTE: Wild game and domestic beef can be treated the same when stewing. Because of the liquid, the wild meat will not dry out. So, if you have no venison, try this as a beef pot roast. "Historic Foodways" by Brook and Barbara Elliott, in Smoke and Fire News, v. 11, No. 4, April 1997

MM Format by John Hartman Indianapolis, IN

previousnext