I have to admit it. I am the luckiest girl in the world. My husband, Rob, got me the best gift for my birthday this year. He got me an oval 5 quart Le Crueset dutch oven. It's gorgeous, and I use it all the time.
Yesterday, I made a venison roast in my new pot. Oh was it easy.
1 22 ounce venison roast
1 packet of lipton onion soup mix
1/2 cup red wine
1 onion sliced thinly
3 cloves of garlic minced
1/2 lb. of carrots
3 tbs. olive oil.
your favorite seasoning blend
s and p to taste
rinse and dry the roast and then season with s and p.
In your dutch oven, heat the oil very hot, and sear the outside of the roast. Remove it from the pot, and then add the onions, and garlic cloves. Saute and then add the soup mix, the wine, and your favorite seasoning blend. Return the roast to the pan and put it in a 275 degree oven for a couple of hours, or until the roast is done to your satisfaction.
I served this with comfortable rice from Sunday and sauteed asparagus.
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