Cranberry Venison with Rice



Posted July 16, 2012 by Camp Cook
Posted in : Cuisines :
  • Recipe By :
    Camp Cook
  • Prep Time :
    25 min
  • Cook Time :
    120 min
  • Ready Time :
    2 hour, 25 min

Servings

8

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds roast in 1" cubes
  • 8 Cups hot cooked rice
  • 3 medium onions in wedges
  • 2 Cups beef or venison stock
  • 1 cup dry red wine, tee hee
  • 2 tablespoons balsamic vinegar
  • 3 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 oz.s fresh cranberry
  • 1/2 cup packed brown sugar
  • 1/2 cup Flour
  • 1/2 cup water

Notes

Rick, I swear Marlene will like this venison. (If she doen't try it again with Stanley Ranch beef.)In a large dutch oven, brown the venison with oil in batches. Stir in onions, stock, wine, vinegar, garlic, thyme, salt and pepper. Bring to a boil then cover and simmer 2 hr or till tender. In a bowl mix cranberries, brown sugar, flour and water, stir into meat pot and cook 5 to 8 minutes till thickened. Serve over rice and garnish with parsley.

Directions

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