Venison Pot Roast
Submitted by: jenpillon (see all recipes) | Source: our favorite hunting lodge in Northern Ontario
- Servings: 6
- Prep Time: 20 mins
- Cook Time: 3 hrs.
- Total Time: 3 hrs & 20 mins.
Ingredients:
| 3 Tbsp | All-purpose Flour |
| ½ tsp | Salt |
| ½ tsp | Pepper |
| 3 lb | Boneless Shoulder Venison Roast |
| 2 Tbsp | 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" pieces |
| 4 | Celery Ribs, cut into 2" pieces |
Directions:
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 2 hours. Add potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.
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