-Wally, Chagrin Falls, Ohio
Ingredients
Method
- Melt butter in a Dutch oven and brown meat on all sides.
- In small bowl , combine remaining ingredients and pour over meat.
- Cover, bring to boil, reduce heat to simmer and cook 3 to 4 hours, or until meat is fork tender. Gravy can be thickened.
- This is my favorite venison recipe and will work on deer, young or old, mountain or corn fed valley.
- Enjoy!
- Cooks note: If not enough sauce to do the meat, just make more. You can also use some of the tougher roasts with this recipe such as front shoulder etc.