Taste of Home
Venison Pot Roast
TOTAL TIME: Prep: 35 min. Cook: 10 min. + simmering
YIELD: 6-8 servings.
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
Ingredients
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1 boneless shoulder venison roast (3 to 4 pounds)
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3 tablespoons canola oil
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1 can (14-1/2 ounces) chicken broth
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1/3 cup soy sauce
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1 large onion, sliced
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4 garlic cloves, minced
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1/2 teaspoon ground ginger
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SPAETZLE:
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2 eggs
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1/2 teaspoon salt
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2-1/4 cups all-purpose flour
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2/3 cup milk
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2 quarts beef broth
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1/4 cup butter, melted
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1/8 teaspoon pepper
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GRAVY:
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1/3 cup water
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1/3 cup all-purpose flour
Directions
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1.
In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender.
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2.
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.
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3.
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.
Nutrition Facts
1 each: 517 calories, 18g fat (7g saturated fat), 216mg cholesterol, 1963mg sodium, 35g carbohydrate (4g sugars, 1g fiber), 50g protein.
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