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Venison Pot Roast

21st.Century.Chef's picture
Ingredients
  Venison roast 3 Pound
  Garlic 4 Clove (20 gm)
  Black pepper To Taste (For Sprinkling)
  Oil 2 Tablespoon
  Bay leaf 1
  Celery rib 1 , diced
  Sage 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Beer 1 Can (10 oz) (Imported, Chemical-Free, If Possible)
  Potatoes 4
  Carrots 4
  Onions 4
  Chopped parsley 1 Tablespoon
Directions

MAKING
1) Insert the garlic cloves into the meat by poking tiny holes into the roast with a knife; season the meat with the pepper.
2) In a Dutch oven, heat oil and brown the meat evenly; slightly cool the pot, add the bay leaf, celery, sage, thyme and beer; cover and cook at 275 Deg F for 3 hrs.
3) Add the potatoes, carrots and onions and cook for further one hr or until the vegetables are soft; thicken the liquid with flour if required.

SERVING
4) Sprinkle the chopped parsley on vegetables and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Venison
Interest: 
Party
Preparation Time: 
60 Minutes
Cook Time: 
180 Minutes
Ready In: 
240 Minutes
Servings: 
6

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