Print Options

Back to Venison Pot Roast >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Venison Pot Roast

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

6-8 ServingsPrep: 35 min. Cook: 10 min. + simmering

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

2 of 2

Venison Pot Roast (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.