Recipe - Dutch Oven Venison

4 pound Shoulder roast of venison
Flour seasoned with salt and
Pepper
3 tablespoon Cooking oil
1 Onion, cut or sliced up
1 Green pepper, cut or sliced up
1 Garlic clove, minced
1 cn Tomatoes (16oz)
1 tablespoon Sugar
One half cup Dry red wine
One half teaspoon 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 doublethickness 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 One half hours, until tender. Baste several times
with pan juices during the roasting, slice thinly, and
serve with pan juices.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini