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Venison Roast Burgundy
Thanks to Robert Harris for sending in this delicious recipe.


~ 6 lb deer roast
~ 1 celery stalk with leaves,chopped
~ 2 carrots, diced
~ 2 medium onions, quartered
~ 1/2 cup dry red wine
~ salt & pepper
~ 1 crumbled bay leaf
~ 1/2 tsp rosemary
~ 1/2 tsp marjoram

Place roast in center of piece of heavy aluminum foil large enough to completely wrap it. Put in shallow pan; fold foil up around meat pan fashion.

Brown under broiler.

Add the vegetables. Brush them with melted butter or fat and brown them.

Season meat with salt and pepper to taste. Sprinkle on the bay leaf, rosemary and marjoram. Add the wine.

Bring foil up around meat and seal the edges with a double fold. Place in 300 degree oven for about 3 1/2 hours. If longer time is available, roast in 250 degree oven for about 4 1/2 hours.

Remove meat to a hot platter. Simmer juices in saucepan until slightly thickened, correct the seasonings.

Serve and Enjoy!

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