Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, venison pot roast. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Venison pot roast is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Venison pot roast is something that I’ve loved my whole life.
Dh taught me how to make venison roasts when we met. Tastes just like any pot roast to me. Here is a recipe for all you hunters or wives of hunters!
To get started with this recipe, we have to first prepare a few ingredients. You can cook venison pot roast using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Venison pot roast:
- Get 1/3 cup all purpose flour
- Make ready 1 tsp dried basil leaves
- Make ready 1/2 tsp dried thyme leaves
- Make ready 1/2 tsp salt
- Make ready 1/4 tsp pepper
- Make ready 3 tbsp vegetable oil
- Get 1 10 1/2 oz. condensed french onion soup
- Make ready 1/2 cup beef broth
- Make ready 1 bay leaf
- Take 1 large potato,cut into.1' cubes
- Prepare 4 carrots,cut into 2' pieces
- Prepare 2 celery,cut into 2".pieces
- Get 3 lb venison
The Rocky Mountain Meat Hunter shows you how to cook an elk (venison), mule deer, whitetail deer, moose, caribou, pronghorn, or just about any wild game pot. Crock-Pot Venison Roast with Onion Gravy is a simple, but delicious, venison roast cooked in a crock-pot until tender and then flooded. When I think of Soul Food. Save. , I think venison pot roast.
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.
It doesn't get much better than that. 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. Barry and I are HUGE fans of venison. I was raised on ground venison…so it's not unusual to me.
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