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Venison pot roast

Venison pot roast
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • cornstarch - 1 Tbsp
  • water - 2 c
  • all-purpose flour - 1 item
  • dash of salt - 1 item
  • cooking oil - 2 Tbsp
  • savory - 1/2 tsp
  • sage - 1/2 tsp
  • bay leaf - 1 item
  • ground black pepper - 1 item
  • medium onion, chopped - 1 item
  • thyme - 1/2 tsp
  • carrots, cut in chunks - 5 item
  • garlic clove, chopped - 1 item
  • medium potatoes, peeled and quartered - 5 item
  • water cold - 1/2 c
  • celery stalks, chopped - 3 item
  • top round roast - 3 lb

How to make venison pot roast:

Dust roast in flour and sprinkle well with pepper. Heat oil in Dutch oven. Add garlic, onion and all spices except bay leaf and salt. Cook until onion is soft and transparent, not brown. Add roast and brown well on all sides. Add water, bay leaf and salt to taste and simmer over low heat, 1 1/2 to 2 hours until meat is tender. Add vegetables and simmer 30 to 45 minutes. Remove roast and vegetables to heated plate. Thicken gravy with 1 tablespoon cornstarch dissolved in 1/2 cup cold water.

Recipe categories: Main dish, One Dish meal, Deer.

Rating:
Venison pot roast
3.6
Average rating: 3.6 of 5, total votes: 7
Cook. Time: PT4H15M
Total Time: PT4H15M


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Related ingredients:
chicken breasts, shrimp, ground round, venison roast, cans veg-all, chopped meat, half chicken breasts, whole chicken breasts, cooked and skinned, venison 1/2-inch thick, venison chopped meat
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