Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, venison pot roast. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Dh taught me how to make venison roasts when we met. Tastes just like any pot roast to me. Put roast in a small roasting pan with some onion under roast and some around it.
Venison pot roast is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Venison pot roast is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook venison pot roast using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Venison pot roast:
- Get 1/3 cup all purpose flour
- Prepare 1 tsp dried basil leaves
- Make ready 1/2 tsp dried thyme leaves
- Prepare 1/2 tsp salt
- Take 1/4 tsp pepper
- Make ready 3 tbsp vegetable oil
- Make ready 1 10 1/2 oz. condensed french onion soup
- Take 1/2 cup beef broth
- Get 1 bay leaf
- Get 1 large potato,cut into.1' cubes
- Make ready 4 carrots,cut into 2' pieces
- Make ready 2 celery,cut into 2".pieces
- Take 3 lb venison
It's Christmas - The snowy & cold weather is here and you're hungry for a delicious elk roast! Today I show you how to make the best meal out of your beef. In Dutch oven, brown roast on all sides in fat. Add salt & pepper to taste.
Steps to make Venison pot roast:
- Preheat oven to 350°
- In large ziploc bag and combine first 5 ing. Add meat and shake to coat well.
- In large pot brown meat and both sides in oil. Add spice mix leftovers to pot and add soup,broth and bay leaves.
- Heat to a boil and remove from heat. Cover and bake in baking dish 1 1/2 hour
- Add veggies and re cover and bake another 1 1/2 hour. Remove bay leaf and serve.
A venison pot roast is a bit different from the classic Jewish pot roast I ate as a kid. That pot roast was always made with beef brisket, a luscious, fatty cut that lends itself to slow and low cooking. Share: Rate this Recipe Roll the meat in seasoned flour and brown in a heavy iron pot. Add water and bay leaf and cover tightly, simmering over low heat until meat is tender, from. Add the venison to the pot.
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