Venison Pot Roast
Venison Pot Roast is an moderately easy dinner. Made with 1 (3 lb.) venison shoulder roast, 1/4 c. all-purpose flour, 2 tbsp. shortening, 1 large onion, cut in chunks and salt to taste, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
About 4 hours before serving, trim away excess fat.
On waxed paper, coat meat with flour.
In an 8-quart Dutch oven, over medium heat, in hot shortening, cook meat until brown on both sides.
Add 1 cup water, onion, 1 teaspoon salt, pepper and bay leaf.
Heat to boiling.
Reduce heat to low, cover and simmer 3 hours, or until fork-tender, adding water, if needed.
About 45 minutes before meat is done, add carrots, potatoes and beans; sprinkle vegetables with 1 teaspoon salt.
Heat to boiling.
Reduce and cook until meat and vegetables are tender, stirring vegetables occasionally.
Serves 8 to 10.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment