- 3-4 pound roast of venison
- 1/4 cup melted butter or extra virgin olive oil
- 3 Tbsp butter
- 2 Tbsp flour
- Beet Red Kraut
Marinade: begin 2-3 days for best flavor.
- 2 large yellow onions, chopped
- 2 large carrots, chopped
- 1 large leek, chopped
- 3 cloves garlic, minced
- 1 Tbsp. dried thyme
- 1 Tbsp. rosemary
- 3-5 bay leaves
- 8 juniper berries
- 6 whole cloves
- 10 whole black peppercorns, cracked
- 2 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- 2 cups red wine
- 1 1/2 cups red wine vinegar
- 1 cup vegetable or beef broth
Marinate the venison:
- Put marinade ingredients (wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots and onion) in a pot and bring to a boil.
- Turn off heat and allow the marinade to cool.
- Submerge the venison in the marinade and refrigerate for at least 24 hours, and up to 5 days. Three days is the ideal length of time.
- When you are ready to cook, remove the roast from the marinade and sprinkle it all over with salt. Set it aside for 15-20 minutes or so.
Prepare the venison:
- Preheat the oven to 275°F.
- Pour the marinade into a Dutch oven or other lidded, oven-proof pot and bring it to a boil. Add the venison to the pot. Cover and put in the oven. The roast should take about 5 hours to cook.
- When the roast is completely tender, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.
- When ready to eat, shred roast and add remaining oil or butter to the meat. Serve with the Beet Red Kraut and side of your choice.
Serve with a generous amount of sauce, some braised onions, mashed potatoes, cheesy broccoli or cauliflower, and your favorite Cleveland Kitchen Kraut!
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