Venison Pot Roast
Serves 6 – 8
3 Tbsps. all purpose flour
1/2 tsp. salt
1/2 tsp. pepper
3 lbs. boneless
shoulder venison roast
2 Tbsps. vegetable oil
1 cup apple juice or cider
1 cup beef broth
1 medium onion, sliced
1 tsp. dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots,
cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces
Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for two hours. Add potatoes, carrots and celery; cover and simmer for one hour or until meat and vegetables are tender. Discard bay leaf.
Submitted by Calvin and Eloise Seay
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