Venison Pot Roast
|Venison roast||3 Pound|
|Garlic||4 Clove (20 gm)|
|Black pepper||To Taste (For Sprinkling)|
|Celery rib||1 , diced|
|Beer||1 Can (10 oz) (Imported, Chemical-Free, If Possible)|
|Chopped parsley||1 Tablespoon|
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.
4) Sprinkle the chopped parsley on vegetables and serve.