4
servings
4
lb shoulder roast of venison
1
flour seasoned with salt and
1
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.