Back to Venison Pot Roast

Print Options


Card Sizes

Venison Pot Roast Recipe

Venison Pot Roast Recipe

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
TOTAL TIME: Prep: 35 min. Cook: 10 min. + simmering YIELD:6-8 servings


  • 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


  • 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.
  • 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.
  • 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. 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 Pairings

Light-Bodied Red Wine

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