Pot Roast Of Venison Recipe

Name: Pot Roast Of Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: venison haunch or loin; salt pork; 3 medium onions; 4 carrots; 4 stalks celery; red wine; 2 bay leaves, finely chopped; 2 strips of lemon peel; 8 peppercorns; pinch of thyme; pinch of rosemary; pinch of parsley; salt to taste; 1/2 c. sour cream

Servings: persons

venison haunch or loin
salt pork
3 medium onions
4 carrots
4 stalks celery
red wine
2 bay leaves, finely chopped
2 strips of lemon peel
8 peppercorns
pinch of thyme
pinch of rosemary
pinch of parsley
salt to taste
1/2 c. sour cream

1
Trim very carefully and remove all surplus fibers, skin and fat from venison.
2
Lard with salt pork.
3
Slice onions, carrots and celery and place in Dutch oven with equal parts of red wine and water.
4
Add bay leaves, lemon peel, peppercorns, thyme, rosemary, parsley and salt.
5
Bring to boil and let simmer for 30 minutes. Add the larded venison and cover.
6
Simmer for 2 hours.
7
Remove meat, strain the sauce and place venison in roasting pan.
8
Pour the strained liquid over the roast, adding sour cream and cook slowly until done.
9
Do not forget to soak the meat first.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: venison haunch or loin, salt pork, 3 medium onions, 4 carrots, and more.

Yes, Pot Roast Of Venison falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast Of Venison

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