Ingredients
venison roast
garlic
salt and pepper
flour
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Take a sharp knife and stick holes in the roast and stuff each hole with a sliver of garlic. The holes should be about 1 1/2 to 2-inches apart like a pork roast. Then rub the roast with lots of salt and pepper. Flour it generously. Put in your Dutch oven with 1/8-inch grease and fry until golden brown on all sides. Put on the lid and cook very slowly until tender. No vegetables except potatoes, if you want them. The meat should make its own juice, but if it doesn't, add a touch of white wine. Never add water to venison roast.