March 9, 2012

Venison Pot Roast

While flipping through an outdoors magazine, I came across a recipe for Venison Pot Roast. Since we have potatoes growing in our basement (oops) and venison in our freezer, it seemed like the perfect recipe to use a few ingredients.

This is simple to prepare and quite tasty. A bonus is it makes the house smell wonderful the entire time it's cooking.

Venison Pot Roast
1/4 cup vegetable oil
1/2 cup seasoned flour (I seasoned with salt, pepper and paprika)
1 venison roast (2-3 lbs.)
1 large onion, sliced
1/2 bunch celery, chopped
1 1/4 cups beef broth
2 Tbsp. rosemary
6 carrots, quartered
4 potatoes, quartered

Preheat oven to 350ºF. Heat dutch oven to medium-high, and add oil. Dredge venison roast in seasoned flour, coating all sides. Brown roast in oil, searing all sides. Transfer to a plate.

Saute onions and celery in skillet drippings. Add broth to scrape up browned bits. Place the roast on top of onions and celery. Sprinkle roast with rosemary. Cover the dutch oven, and bake for 2 hours. Add carrots and potatoes, and bake an additional 1 hour.

Serves 4.

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