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Venison Pot Roast

by OFH Staff Joan , Posted to OutdoorsForHer on 04/25/2009 3:05 PM \| "Quote" \| "Quick Reply" \|
OFH Staff Joan Joined: 03/14/2009 Location: ND	Venison Pot Roast 3 tbsp flour ½ tsp salt ½ tsp pepper 1 boneless shoulder venison roast (around 3 lbs) 2 tbsp vegetable oil 1 c. apple juice 1 c. beef broth 1 medium onion sliced 1 tsp dried thyme 1 bay leaf 8-10 small potatoes, peeled 6-8 medium carrots cut into 2 inch chunks 4-6 celery ribs cut into 2 inch chunks Combine the first three ingredients, rub over roast. In a dutch oven, brown roast on all sides in oil. Add juice, broth, onion, thyme and leaf. Bring to boil, reduce heat . Cover and simmer for two hours. Add potatoes, carrots and celery, cover and simmer for one hour or until meat and vegetables are tender. Remove bay leaf. Remaining juice in pan can be thickened for gravy. 6-8 servings.
	Joan Kleven OFH Admin

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Posted By: OFH Staff Joan
Posted On: 04/25/2009 3:05 PM

13 Views, 0 Comments

Tags: roast, venison, pot, tsp, leaf, juice, tbsp, thyme, oil, medium
More Tags: oil, tbsp vegetable oil, Other
Region: Global

Categories: Hunting > Deer Hunting

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