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
- 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
- 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 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.
Originally published as Venison Pot Roast in Taste of Home October/November 1995, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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