Venison Pot Roast



  • 1 3-pound venison roast
  • 2 cloves garlic, sliced
  • 2 onions, chopped
  • 4 potatoes, cubed
  • 6 carrots, peeled and chopped
  • 1 bay leaf
  • 1 cup St. James Winery Country Red Wine


  1. Soak the venison roast in milk for at least two hours in a glass bowl in the refrigerator.
  2. Rinse the roast and brown in lightly oiled Dutch oven.
  3. Remove the roast; lower the heat and sauté the garlic in the Dutch oven.
  4. dd onions, potatoes and carrots. Cook until lightly browned.
  5. Add the browned roast, bay leaf, wine and enough water to cover the meat and vegetables.
  6. Cover and cook over medium low heat for 1 hour per pound of meat.


Substitute St. James Winery Estate Norton or Cynthiana for the Country Red wine for heartier red wine flavors.