Marinade
1 medium onion, sliced
2 bay leaves
½ teaspoon leaf oregano
¼ teaspoon pepper
½ teaspoon salt
4 cups red wine
2 tablespoons olive oil
Marinade Variation
1 medium onion, sliced
2 cloves garlic, peeled and halved lengthwise
1 bay leaf
½ teaspoon dried rosemary
½ teaspoon thyme
¼ teaspoon dried basil
¼ teaspoon pepper
4 cups red wine
¾ teaspoon salt
Pot Roast
4 pound venison roast
4 tablespoon shortening
Prepare one of the marinades shown above by combining the ingredients listed. Marinate meat for 3 hours, turning frequently. Remove meat and pat dry. Brown meat in shortening in large Dutch oven. Roast in slow oven (300 degrees F) for 4 hours or until well done, basting with marinade every 15 to 20 minutes. Serves 8.
Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com
1 medium onion, sliced
2 bay leaves
½ teaspoon leaf oregano
¼ teaspoon pepper
½ teaspoon salt
4 cups red wine
2 tablespoons olive oil
Marinade Variation
1 medium onion, sliced
2 cloves garlic, peeled and halved lengthwise
1 bay leaf
½ teaspoon dried rosemary
½ teaspoon thyme
¼ teaspoon dried basil
¼ teaspoon pepper
4 cups red wine
¾ teaspoon salt
Pot Roast
4 pound venison roast
4 tablespoon shortening
Prepare one of the marinades shown above by combining the ingredients listed. Marinate meat for 3 hours, turning frequently. Remove meat and pat dry. Brown meat in shortening in large Dutch oven. Roast in slow oven (300 degrees F) for 4 hours or until well done, basting with marinade every 15 to 20 minutes. Serves 8.
Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com