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Venison Roast Burgundy


6 lb Roast
1 Celery stalk with leaves
2 Carrots, quartered
1/2 cup Dry red wine
2 Med. onions, quartered
Salt and Pepper
1 Crumbled bay leaf
1/2 tsp Rosemary
1/2 tsp Marjoram

Yield: 12 servings

Place roast in center of piece of heavy aluminum foil large enough to completely wrap it. Put in shallow pan; fold foil up around meat pan fashion. Brown under broiler. Add vegetables; brush them with melted butter or fat and brown also. Season meat with salt, pepper and herbs. Add wine. Bring foil up around meat and seal the edges with a double fold. Place in 300 degree oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree oven for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in saucepan until slightly thickened, correct seasonings and serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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