Venison Pot Roast


Servings: 4 to 6

Ingredients: 1/3 cup all-purpose flour
                  1 teaspoon dried basil leaves
                  1/2 teaspoon dried marjoram leaves
                  1/2 teaspoon dried thyme leaves
                  1/2 teaspoon salt
                  1/4 teaspoon pepper
                  2 1/2 to 3 pound big game
                  3 tablespoons vegetable oil
                  1 can (10 1/2 ounces) condensed French onion soup
                  1/2 cup water, broth, or wine
                  1 bay leaf
                  1 rutabaga, peeled and cut into 1 inch cubes
                  4 to 6 medium carrots, cut into 2 inch pieces
                  3 stalks celery, cut into 2 inch pieces

          Select a chunk roast or comparable cut for this recipe. Heat oven to 350 degrees. In large plastic food storage bag, combine flour, basil, marjoram, thyme, salt, and pepper: shake to mix. Add meat; shake to coat. In Dutch oven brown meat on both sides in oil. Add remaining flour mixture, soup, water, and bay leaf. Heat to boiling. Remove from heat; cover. Bake for 1 1/2 hours. Add rutabaga, carrots and celery. Recover. Bake until meat and vegetables are tender, 1 to 1 1/2 hours longer. Discard bay leaf before serving.


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