Source: The Bounty of the Earth Cookbook

Category: Entree

Type: Meat

Classifications: Main Dishes

Qty Measure Ingredient

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4 pounds venison roast

flour with salt and pepper added

garlic powder to taste

2 tablespoons butter

1/4 teaspoon basil

1/2 teaspoon parsley

1 carrot, chopped

1 onion, chopped

1 celery stalk, chopped

1 cup beef bouillon

1 cup dry red wine

4 potatoes, cut in quarters

4 carrots, cut in quarters

flour

Instructions: Dust roast with seasoned flour and brown in a heavy Dutch oven using the butter. When brown on all sides, sprinkle the roast with basil and parsley and add the chopped carrot, onion, celery, bouillon and wine to the pan. Cover and simmer for 1 1/2 hours, turning the roast several times. Add cut carrots and potatoes to the pot and simmer another 45 minutes. Thicken juices with flour and serve as gravy.

Staging:

Variations:

Background: Recipe by: Sylvia G. Bashline

Serves: 6

Food Exchanges: