Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, venison pot roast. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look 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 well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Venison pot roast is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have venison pot roast using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Venison pot roast:
- Make ready 1/3 cup all purpose flour
- Prepare 1 tsp dried basil leaves
- Make ready 1/2 tsp dried thyme leaves
- Take 1/2 tsp salt
- Get 1/4 tsp pepper
- Make ready 3 tbsp vegetable oil
- Prepare 1 10 1/2 oz. condensed french onion soup
- Make ready 1/2 cup beef broth
- Prepare 1 bay leaf
- Make ready 1 large potato,cut into.1' cubes
- Make ready 4 carrots,cut into 2' pieces
- Prepare 2 celery,cut into 2".pieces
- Make ready 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.
Instructions 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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