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Correo Electrónico
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Ingredientes
- 34oz (1000gr) venison roast
- Marinade:
- 1 1/2 cups (12oz, 360ml) water
- 1 1/2 cups (12oz, 360ml) red wine vinegar
- 1 tbs salt
- 2 bay (laurel) leaves
- 2 tsp juniper berries
- 1/2 tsp whole cloves
- To Roast:
- 3 shallots, cut in half
- 1 red onion, cut into wedges
- 8 cloves garlic, smashed
- 1 tbs olive oil
- 1 cup (8oz, 240ml) red wine
- 3/4 cup (6oz, 180ml) beef stock
- 3 bay (laurel) leaves
- 1 bouquet garni
- 1 tsp paprika
- 2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water
- Cover and put in a 250F (125C) oven for 4 hours. Check occasionally and add more wine if it starts to look dry. (I didn’t)
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 383g | |
| Calories 336 | |
| Calories from Fat 135 | 40% |
| Total Fat 15.4g | 19% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7097mg | 296% |
| Potassium 601mg | 17% |
| Total Carbs 48.33g | 13% |
| Dietary Fiber 5.1g | 17% |
| Sugars 14.82g | 10% |
| Protein 5.04g | 8% |
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