Post by April B. on Feb 21, 2003 11:17:54 GMT -6
Venison Pot Roast
Preheat oven at 350 degrees
3 pound venison roast
Oil
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2 inch pieces
3 celery stalks, cut in 3 inch pieces
3 potatoes, quartered and then halved
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon parsley
Heat oven to 350 degrees.
Mix flour, teaspoon salt, teaspoon pepper, teaspoon garlic powder and parsley.
Coat meat with the flour mixture and place in a Dutch oven.
Brown it on all sides in a little oil.
Add the broth, wine and any remaining flour mixture and stir.
Cover and bake the roast for about 1 1/2 hours.
Add the vegetables and bake for another hour.
A delicious old-fashioned meal.
Preheat oven at 350 degrees
3 pound venison roast
Oil
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2 inch pieces
3 celery stalks, cut in 3 inch pieces
3 potatoes, quartered and then halved
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon parsley
Heat oven to 350 degrees.
Mix flour, teaspoon salt, teaspoon pepper, teaspoon garlic powder and parsley.
Coat meat with the flour mixture and place in a Dutch oven.
Brown it on all sides in a little oil.
Add the broth, wine and any remaining flour mixture and stir.
Cover and bake the roast for about 1 1/2 hours.
Add the vegetables and bake for another hour.
A delicious old-fashioned meal.
