4 lb Venison shoulder roast;
- floured, seasoned w/salt
- and pepper
3 tb Cooking oil
1 lg Onion; peeled, sliced
1/2 lg Bell pepper; chopped
2 cl Garlic; minced
16 oz Can tomatoes
1/2 c Port wine
1/2 ts Fresh chopped parsley
1/2 ts Thyme
2 Whole cloves
10 Peppercorns
1 Bay leaf
Brown floured roast in oil in dutch oven over medium-
high heat. When brown, remove meat from pan, set aside.
Fry onions, peppers and garlic for 5 minutes, stirring
often. Add tomatoes, port, herbs and spices. When mixture
comes to a boil, add the roast and baste with sauce. Cover
and place in a 350 F/175 C oven and cook for about 2 1/2
hours or until tender.
Baste several times with pan juices during roasting.
Slice thin and serve with pan juices.
SOURCE: Musicon Farms; 157 Scotchtown Rd., Goshen, NY
