Venison Pot Roast (Recipe)

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Marinade

• 1 medium onion, sliced
• 2 bay leaves
• ½ teaspoon leaf oregano
• ¼ teaspoon pepper
• ½ teaspoon salt
• 4 cups red wine
• 2 tablespoons olive oil

Marinade Variation

• 1 medium onion, sliced
• 2 cloves garlic, peeled and halved lengthwise
• 1 bay leaf
• ½ teaspoon dried rosemary
• ½ teaspoon thyme
• ¼ teaspoon dried basil
• ¼ teaspoon pepper
• 4 cups red wine
• ¾ teaspoon salt

Pot Roast

• 4 pound venison roast
• 4 tablespoon shortening

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com

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