Venison Pot Roast with Vegetables Recipe

Venison Pot Roast with Vegetables Recipe photo by Taste of Home

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"This hearty dish has tender meat and wonderful seasonings," relates Debbie Phillips of Pittsburg, Texas. "Game is plentiful around our home, and my family could eat this satisfying meal weekly."

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Venison Pot Roast with Vegetables Recipe

Prep: 20 min. Cook: 3 hours

Yield: 6-8 Servings

20 180 200

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless venison roast (3 to 4 pounds)
2 tablespoons canola oil
1 cup apple juice or cider
1 cup beef broth
1 medium onion, sliced
1 teaspoon dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces

Directions

Combine the first three ingredients; rub over roast. 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. Cover and simmer for 2 hours.
Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 417 calories, 8 g fat (2 g saturated fat), 145 mg cholesterol, 376 mg sodium, 42 g carbohydrate, 4 g fiber, 43 g protein.

Originally published as Venison Pot Roast in Taste of Home August/September 2000, p60

Light-Bodied Red Wine

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

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Venison Pot Roast with Vegetables

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(1-1) of 1 reviews

Reviewed on Mar. 29, 2008 by pinot

I don't usually care for venison but this recipe has totally changed my mind! My parents couldn't believe it was venison - and my mother has been cooking it for years! This recipe is a keeper for sure.