Title: Herbed Shoulder Roast
Categories: Venison Game Jewish
Yield: 5 Servings

4	lb	Venison shoulder roast; floured & seasoned with salt & peppe
3	tb	Cooking oil
1		Onion, sliced
1/2		Green pepper, chopped
2	cl	Garlic, minced
16	oz	Can tomatos
1/2	c	Port (wine)
1/2	ts	Fresh chopped parsley
1/2	ts	Thyme
2		Whole cloves
10		Peppercorns
1		Bay leaf

Brown floured roast in oil in dutch oven over medium-high heat. When brown,remove meat from pan, set aside.

Fry onions, peppers and garlic for 5 minutes, stirring often. Add tomatos,port, herbs and spices. When mixture comes to a boil, add the roast and baste with sauce. Cover and place in a pre-heated oven at 350 degrees and cook for about 2 1/2 hours or until tender. Baste several times with pan juices during roasting. Slice thin and serve with pan juices. Serves 4-6.

SOURCE: Musicon Farms; 157 Scotchtown Rd., Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken

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