Venison Pot Roast

If you were successful this opening morning, here is an easy recipe you can use for the work week.  Happy hunting and bon appetite!

3 pound venison roast
2 tablespoons flour
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 big carrots, sliced
4 celery sticks, sliced
1 teaspoon tyme
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups stock (beef, chicken, or wine)


Lightly dust roast with flour, salt and pepper. 

Heat olive oil in dutch oven over medium to medium-high; sear roast on each side until brown (about 2 minutes each side).

Add onion, garlic, carrots, mushrooms, and celery to pan. Saute for 3-5 minutes.

Add thyme, rosemary, salt, and pepper.

Pour in liquid, then scrape bottom of the pan with a wooden spoon to loosen flour and meat drippings to incorporate into the sauce.

Cover the pan and place in oven at 300°F for a few hours until meat is very tender and falls off the bone, making sure there is still liquid in the pan.

If using a crock pot, cook in crock pot for 8 hours on low.

To make a gravy, save the juice from the pan by straining off the solids and then boiling the liquid on the stove until thickened. Can be served over boiled potatoes.  Serves 10-12

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