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    You are in: Home / Recipes / Venison Pot Roast Recipe
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    Venison Pot Roast

    1/1 Photo of Venison Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Tara's Note:

    Dh taught me how to make venison roasts when we met. Tastes just like any pot roast to me.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rub garlic on roast.
    2. 2
      Put roast in a small roasting pan with some onion under roast and some around it.
    3. 3
      Surround with carrots and celery.
    4. 4
      Fill pan with water just so the top of the roast is exposed.
    5. 5
      Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
    6. 6
      It should cut with a fork when done.
    7. 7
      Serve roast, with veggies in a bowl and mashed potatoes.
    8. 8
      Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
    9. 9
      Add more if needed to thicken.

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    Ratings & Reviews:

    • on June 09, 2003

      55

      Being a new wife of an outdoorsman I was bound and determined to prepare his vension in a mouth watering fashion that he would brag to all his buds about and this recipe did it. easy and terrific!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2003

      55

      Excellent recipe - smelled terrific while it cooked. I didn't change a thing. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2002

      55

      I made this last night for supper; this makes 4 adult size servings. My husband, daughter and I loved it. The gravy was absolutely wonderful. I did substitute large-sized baby carrots for the 5; I'd say use as many as you can to fit into one side of the pan. You could skip the celery, (they shriveled up) and just add more large-sized baby carrots. I did use 1 tsp. of minced garlic to rub both sides of the roast. Tara, your recipe deserves more than 5 stars.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)

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    Nutritional Facts for Venison Pot Roast

    Serving Size: 1 (104 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 69.7
     
    Calories from Fat 4
    93%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.1 mg
    0%
    Sodium 1395.7 mg
    58%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.3 g
    25%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    venison roast

    HP steak sauce

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