This venison pot roast is marinated and then simmered for 2 to 3 hours with a spiced red wine marinade. Comments have been very positive. One person said she had excellent results with 2 cups of beef broth instead of red wine and water.
You might also discard all but 1/2 cup of the marinade and use beef stock, as needed, for braising.
- 1 cup red wine (dry, such as Cabernet or Merlot)
- 1 cup water (or beef stock)
- 1 1/2 teaspoons salt
- 1 bay leaf (or 2 if small)
- 6 whole cloves
- 1/2 teaspoon allspice (ground)
- 1 large onion, sliced
- one venison roast, chuck or rump, about 4 1/2 to 6 pounds
- 2 tablespoons bacon drippings or oil
- In a bowl combine the red wine, water, salt, bay leaves, cloves, allspice, and sliced onion.
- Put the venison roast in a deep non-reactive container; pour the marinade mixture over meat. Cover and refrigerate for 1 to 2 days.
- Drain and strain the marinade into a saucepan. Bring to a boil over high heat; set aside.
- Pat the roast with paper towels. Heat the bacon drippings of oil in a large Dutch oven over medium heat; sear the meat on all sides. Add 1/2 cup of the reserved marinade and put the remaining marinade in the refrigerator.
- Cover and simmer the venison pot roast for 2 to 3 hours, or until the meat is tender. Check often and add more marinade as needed to prevent sticking.
- Remove the pot roast to serving platter and slice.
- To thicken the drippings, combine 1 tablespoon of flour with 1 tablespoon of water. Add to the liquids in the Dutch oven and cook over low heat while stirring, until thickened.
- Serve the pot roast with rice or buttered noodles.
Serves 6 to 8.