Title: Dutch Oven Venison
Categories: Meat Game
Yield: 4 Servings
| 4 | lb | Shoulder roast of venison |
| | | Flour seasoned with salt and |
| | | Pepper |
| 3 | tb | Cooking oil |
| 1 | | Onion, sliced |
| 1 | | Green pepper, sliced |
| 1 | | Garlic clove, minced |
| 1 | cn | Tomatoes (16-oz) |
| 1 | tb | Sugar |
| 1/2 | c | Dry red wine |
| 1/2 | ts | Thyme |
| 1 | | Parsley sprig |
| 4 | | Cloves, whole |
| 20 | | Peppercorns |
| 2 | | Bay leaves, crushed |
| 12 | | Juniper berries, crushed |
Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll
roast in seasoned flour and brown in hot cooking oil in Dutch oven. When
brown on all sides, remove the roast from the pot. In the same pan, saute
the onion, green pepper, and garlic over moderate heat for 5 minutes,
stirring often. Add tomatoes, sugar, wine, and thyme to the Dutch oven and
heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of
double-thickness cheese cloth, and tie with a string into a bag. Add the
bag to pot. When the mixture is boiling, add the browned roast and baste
with sauce. Cover and cook at 350 degrees F. for about 2 1/2 hours, until
tender. Baste several times with pan juices during the roasting, slice
thinly, and serve with pan juices.