Venison pot roast

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, venison pot roast. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

For All Your Pots & Pans Kitchen Essentials, Including Frying Pans, Saucepans & More. Choose From A Range Of Delivery Options To Suit You At John Lewis & Partners. Method First of all wipe the venison joint with kitchen paper and season the surface with salt and freshly milled pepper. Now heat up the oil and butter together in the casserole and when it is foaming hot add the meat to brown on all sides with the carrot and onion alongside it to brown as well.

Venison pot roast is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Venison pot roast is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. 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:
  1. Get 1⁄3 cup all purpose flour
  2. Make ready 1 tsp dried basil leaves
  3. Get 1⁄2 tsp dried thyme leaves
  4. Prepare 1⁄2 tsp salt
  5. Take 1⁄4 tsp pepper
  6. Take 3 tbsp vegetable oil
  7. Make ready 1 10 1⁄2 oz. condensed french onion soup
  8. Prepare 1⁄2 cup beef broth
  9. Take 1 bay leaf
  10. Make ready 1 large potato,cut into.1' cubes
  11. Get 4 carrots,cut into 2' pieces
  12. Prepare 2 celery,cut into 2".pieces
  13. Make ready 3 lb venison

In a Dutch oven, brown roast in oil; add the next five ingredients. For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables.

Instructions to make Venison pot roast:
  1. Preheat oven to 350°
  2. In large ziploc bag and combine first 5 ing. Add meat and shake to coat well.
  3. In large pot brown meat and both sides in oil. Add spice mix leftovers to pot and add soup,broth and bay leaves.
  4. Heat to a boil and remove from heat. Cover and bake in baking dish 1 1⁄2 hour
  5. Add veggies and re cover and bake another 1 1⁄2 hour. Remove bay leaf and serve.

With a wooden spoon, gradually stir in flour and milk. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast. Place the veg tightly around the meat and season with pepper. This lean, game meat has a deep colour and rich flavour.

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