• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Dutch Oven Venison

  • Recipe Submitted by on

Category: Meat, Wild Game

 Ingredients List

  • 4 lb Shoulder roast of venison
  • Flour seasoned with salt and
  • Pepper
  • 3 tb Cooking oil
  • 1 Onion, sliced
  • 1 Green pepper, sliced
  • 1 Garlic clove, minced
  • 1 cn Tomatoes (16-oz)
  • 1 tb Sugar
  • 1/2 c Dry red wine
  • 1/2 ts Thyme
  • 1 Parsley sprig
  • 4 Cloves, whole
  • 20 Peppercorns
  • 2 Bay leaves, crushed
  • 12 Juniper berries, crushed


Marinate meat overnight in whole milk. Discard
marinade. Pat dry. Roll roast in seasoned flour and
brown in hot cooking oil in Dutch oven. When brown on
all sides, remove the roast from the pot. In the same
pan, saute the onion, green pepper, and garlic over
moderate heat for 5 minutes, stirring often. Add
tomatoes, sugar, wine, and thyme to the Dutch oven and
heat. Place the parsley, cloves, peppercorns, and bay
leaves on a piece of double-thickness cheese cloth,
and tie with a string into a bag. Add the bag to pot.
When the mixture is boiling, add the browned roast and
baste with sauce. Cover and cook at 350 degrees F. for
about 2 1/2 hours, until tender. Baste several times
with pan juices during the roasting, slice thinly, and
serve with pan juices.

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