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Venison Pot Roast II

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/3 cup 20g / 0.7oz All-purpose flour

  2. 1 teaspoon 5ml Dried basil leaves

  3. 1/2 teaspoon 2 1/2ml Dried marjoram leaves

  4. 1/2 teaspoon 2 1/2ml Dried thyme leaves

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 2 1/2 lbs 1135g / 40oz Big game - (to 3)

  8. 3 tablespoons 45ml Vegetable oil

  9. 1 Condensed French onion soup - (10 1/2 oz)

  10. 1/2 cup 118ml Water, broth, or wine

  11. 1 Bay leaf

  12. 1 Rutabaga - peeled, and Cut into 1" cubes

  13. 4 Carrots - (to 6) - cut 2" pieces (medium)

  14. 3 Celery stalks - cut 2" pieces

Instructions Jump to Ingredients ↑

  1. Select a chuck roast or comparable cut for this recipe.

  2. Heat oven to 350 degrees. In large plastic food storage bag, combine flour, basil, marjoram, thyme, salt, and pepper: shake to mix. Add meat; shake to coat.

  3. In Dutch oven brown meat on both sides in oil. Add remaining flour mixture, soup, water, and bay leaf. Heat to boiling. Remove from heat; cover. Bake for 1 1/2 hours.

  4. Add rutabaga, carrots and celery. Recover. Bake until meat and vegetables are tender, 1 to 1 1/2 hours longer. Discard bay leaf before serving.

  5. This recipe yields 4 to 6 servings.

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