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Venison Pot Roast

 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


  • 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
  • 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


  • 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

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