1/3 cup all-purpose flour 1 teaspoon dried basil leaves 1/2 teaspoon dried marjoram leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 2 1/2 pound deer -- antelope, elk, moose, or bear roast, up to 3 lb 3 tablespoons vegetable oil 1 10 1/2 ounce can condensed French onion soup 1/2 cup water -- broth, or wine 1 bay leaf 1 rutabaga -- peeled and cut into 1" cubes 4 medium carrots -- up to 6 cut into 2" pieces 3 stalks celery -- cut into 2" pieces
Heat oven to 350°. In large plastic food-storage bag, combine flour, basil, marjoram, thyme, salt, and pepper; shake to mix. Add meat; shake to coat. 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. 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.
Yield: 4-6 servings
Notes: Use the shoulder roast, rump roast, or bottom round from any big game for this classic pot roast. If you've had a butcher cut up your animal, you will have some packages marked "chuck," which are perfect for pot roasting.