Venison pot roast
Venison pot roast

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, venison pot roast. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Venison pot roast is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Venison pot roast is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have venison pot roast using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Venison pot roast:
  1. Take 1/3 cup all purpose flour
  2. Make ready 1 tsp dried basil leaves
  3. Get 1/2 tsp dried thyme leaves
  4. Prepare 1/2 tsp salt
  5. Take 1/4 tsp pepper
  6. Take 3 tbsp vegetable oil
  7. Prepare 1 10 1/2 oz. condensed french onion soup
  8. Make ready 1/2 cup beef broth
  9. Make ready 1 bay leaf
  10. Make ready 1 large potato,cut into.1' cubes
  11. Take 4 carrots,cut into 2' pieces
  12. Prepare 2 celery,cut into 2".pieces
  13. Prepare 3 lb venison

For spaetzle, beat eggs and salt in a medium bowl. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast. Sear the venison roast in a heavy skillet or sauté pan in heated oil or shortening.

Steps to make Venison pot roast:
  1. Preheat oven to 350°
  2. In large ziploc bag and combine first 5 ing. Add meat and shake to coat well.
  3. In large pot brown meat and both sides in oil. Add spice mix leftovers to pot and add soup,broth and bay leaves.
  4. Heat to a boil and remove from heat. Cover and bake in baking dish 1 1/2 hour
  5. Add veggies and re cover and bake another 1 1/2 hour. Remove bay leaf and serve.

Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast. Sear the venison roast in a heavy skillet or sauté pan in heated oil or shortening. Turn off the heat and add beef broth; transfer to slow cooker, scraping browned bits up. Add tomatoes to the crock pot, along with the herbs and seasonings. Place the venison bones in a large, deep roasting tray.

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