Venison pot roast

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, venison pot roast. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Venison pot roast is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Venison pot roast is something that I have loved my whole life. They’re nice and they look wonderful.

Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. 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.

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

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

For spaetzle, beat eggs and salt in a medium bowl. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat.

Instructions 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.

Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. 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.

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