Venison Pot Roast Recipe

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Venison Pot Roast
It has been years since I Deer hunted. Through my friends some venison always seems to come my way. This is an excellent Venison Pot Roast recipe. The meat is so tender you can cut it with a fork. The gravy over mashed potatoes is as good as it can get. What an excellent blend of flavors.
1 venison roast (to fit into a small roasting pan)
8 oz package of fresh Mushrooms

1 large cooking onion, cut in large chunks

2 stalks celery, chopped in 3 inch lengths

5 carrots, peeled and cut in 3 inch lengths

1/4 cup soy sauce

1 teaspoon Worcestershire sauce

1 tablespoon A-1 Steak Sauce

1 garlic clove (crushed or minced)

2 bay leaves

1 teaspoon onion powder

1/2 teaspoon black pepper

2 bouillon cubes

1/2 teaspoon oregano

1 pinch thyme

3 Tablespoons flour

½ cup milk




Venison venison roast

1. Rub garlic on roast.

2. roast in a small roasting pan with some onion under roast and around it.

3.. Surround the roast with the carrots and celery.

4. Fill the roaster with water just so the top of the roast is exposed.

5. Add soy sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in the water.

6. cover and bake in oven on 300 degrees for 4 hours.

It should very tender when done.

Serve roast, with vegetables and mashed potatoes.

Make a gravy with the stock. Pour desired amount into a sauce pan. Mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.

Add more if needed to thicken.


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