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Venison Pot Roast Recipe

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My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. -Helen Featherly, Hamburg, Michigan

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Venison Pot Roast Recipe

Prep: 35 min. Cook: 10 min. + simmering

Yield: 6-8 Servings

35 10 45

Ingredients

1 boneless shoulder venison roast (3 to 4 pounds)
3 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
1/3 cup soy sauce
1 large onion, sliced
4 garlic cloves, minced
1/2 teaspoon ground ginger
SPAETZLE:
2 eggs
1/2 teaspoon salt
2-1/4 cups all-purpose flour
2/3 cup milk
2 quarts beef broth
1/4 cup butter, melted
1/8 teaspoon pepper
GRAVY:
1/3 cup water
1/3 cup all-purpose flour

Directions

In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender.
For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm.
Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 517 calories, 18 g fat (7 g saturated fat), 216 mg cholesterol, 1,963 mg sodium, 35 g carbohydrate, 1 g fiber, 50 g protein.

Originally published as Venison Pot Roast in Taste of Home October/November 1995, p33

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Venison Pot Roast (2)

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Venison Pot Roast

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Reviewed on Jan. 13, 2012 by Georjan

This was the favorite of me and my children. We had almost no money and hunting relatives supplied us with venison. I read that's it's always proper to serve game to the queen, and we felt rich eating this.

Reviewed on Nov. 22, 2009 by jerridenine

Delicious and easy. I make this every fall (if and when we get a deer) and we loved it so much that I bought a spaetlze maker to make it easier. The meat turned out tender and not gamey and the flavors were complementary. Quite good.