pot roast of venison
 
this recipe contains the basic procedure for cooking most pot roasts and 
can be modified considerably, as in the next recipe, simply by adding 
vegetables that seem fitting. any pot will do if it has a tight lid. any 
sort of venison roast will do if it fits into the pot. 
 
3   or 4-pound venison roast
2 Tbsp  cooking oil
1   onion
  salt and pepper to taste
  flour
 
salt and pepper the roast, then roll it in flour, covering all sides. 
heat the oil and brown the roast, turning frequently. remove the roast 
and scrape up any bits of flour that have stuck to the bottom. put a low 
rack in the pot. (if you don't have a rack, build one by first splitting 
a carrot into four pieces lengthwise.) add the sliced onion and a cup of 
water. put the roast onto the rack, cover tightly, and simmer for 2 or 3 
hours. turn the meat a few times, and add a little water if necessary. 
when the roast is tender to the fork, put it on a serving platter and 
take the rack out of the pot. increase the heat and cook and stir the 
liquid until you have a thick sauce, tasting and adding a little salt 
and pepper if needed. to serve, slice the roast thinly across the grain 
and top with gravy. if you want a sauce that is a little more unusual 
than ordinary gravy, add a tablespoon of red currant jelly to the 
liquid. 
 
sam reeves slree...@grandforks.means.net 
 
 
pot roast dinner 
 
follow the preceding recipe until the roast has cooked for an hour. add 
2 cups of water, turn the roast, and cook for another half hour. 
increase the heat and add the following: 
8 small red new potatoes; 8 small whole onions (golf ball size are 
best); 2 cloves garlic, chopped; 1 carrot, sliced into wheels; 1 stalk 
celery, chopped; fresh parsley sprigs (optional); 8 ounces fresh 
mushrooms (optional) 
cover tightly and simmer for 40 minutes, or until the vegetables are 
tender. to make lots of gravy, melt 2 tablespoons of butter in a small 
skillet and stir in 2 tablespoons of flour until it starts to brown 
nicely transfer the meat and vegetables to a heated serving platter. 
increase the heat under the dutch oven and bring the liquid almost to a 
boil. stir in the brown flour roux, adding more water as needed, to make 
a thick sopping gravy. serve the meat, vegetables, and gravy with hot, 
fluffy biscuits. 
 
sam reeves slree...@grandforks.means.net 
 
 
 
 
 
(ID: 75489) Mirror: rec.food.recipes: Thu, Nov 11, 2004


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