Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!howland.erols.net!news-peer.gsl.net!news.gsl.net!newspump.sol.net!ddsw1!news.mcs.net!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: JSawyer Newsgroups: rec.food.recipes Subject: Crockpot Boeuf (Venison) Bourguinonne Followup-To: rec.food.cooking Date: 1 Dec 1996 20:39:08 -0700 Organization: Rt66.COM, Public Internet Access in New Mexico Lines: 34 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <328403D2.490A@inlink.com> Reply-To: JSawyer NNTP-Posting-Host: mack.rt66.com The following recipe could be easily done in a crockpot with Beef (I use brisket) or Venison Southern Living Venison Roast with Red Wine Gravy 3 - 5 Lb. Venison Roast 3 Cups Red Wine 2 Large Onions, thinly sliced 12 Black Peppercorns 6 While Allspice 12 Whole Cloves 1 Bay Leaf 3 Tbsp. Flour 1/4 cup Water Remove any white membrane surrounding roast. Place roast in a shallow dish. Combine wine, onion, and seasonings. Pour over meat and cover. Marinate overnight in refrigerator, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in a Dutch Oven. Add marinade to roast, and bake, uncovered at 350 degrees for 1-1/2 hours or until meat thermometer registers 170 degrees. Remove Bay Leaf and discard. Remove roast, reserving marinade. Combine flour and water, stirring until smooth. Add flour mixture to marinade, cook over medium heat, stirring constantly until thickened. Serve gravy with roast. 6 to 8 servings. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.