Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, venison pot roast. One of my favorites. For mine, I am going to make it a 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 current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Venison pot roast is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. 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
- Take 1 tsp dried basil leaves
- Make ready 1/2 tsp dried thyme leaves
- Make ready 1/2 tsp salt
- Take 1/4 tsp pepper
- Take 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
- Prepare 4 carrots,cut into 2' pieces
- Make ready 2 celery,cut into 2".pieces
- Get 3 lb venison
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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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