Venison Pot Roast with Vegetables Recipe
Venison Pot Roast with Vegetables Recipe photo by Taste of Home

Venison Pot Roast with Vegetables Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Venison Pot Roast in Taste of Home August/September 2000, p60

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.

Light-Bodied Red Wine

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

Reviews for Venison Pot Roast with Vegetables

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 17, 2014

Delicious! Used ww flour instead, sea salt, a truly feral wild boar neck roast, rendered boar lard in place of canola, cider, and water instead of broth. I honestly can't think of anything negative to say, it was delicious and easy to follow! The cider I feel is the better choice here; it gives this recipe a truly original flavor; you will look forward to pot roast night!! Try it!

MY REVIEW
Reviewed Mar. 29, 2008

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT