Graham Kerr

103 Venison Pot Roast with Cream Sauce

Preparation info
  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet
The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Weigh meat and wipe well.
  2. Mix salt, ground pepper, sugar, ginger, and celery seed.
  3. Measure butter.
  4. Measure wine and cream.
  5. Slice lemon peel into very fine strips.