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Venison Pot Roast

1/3 cup all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 1/2 pounds big game - (to 3)
3 tablespoons vegetable oil
1 can condensed French onion soup - (10 1/2 oz)
1/2 cup water, broth, or wine
1 bay leaf
1 rutabaga -- peeled, and cut into 1" cubes
4 medium carrots - (to 6) -- cut 2" pieces
3 celery stalks -- cut 2" pieces

Select a chuck roast or comparable cut for this recipe.

Heat oven to 350 degrees. In large plastic food storage bag, combine flour, basil, marjoram, thyme, salt, and pepper: shake to mix. Add meat; shake to coat.

In Dutch oven brown meat on both sides in oil. Add remaining flour mixture, soup, water, and bay leaf. Heat to boiling. Remove from heat; cover. Bake for 1 1/2 hours.

Add rutabaga, carrots and celery. Recover. Bake until meat and vegetables are tender, 1 to 1 1/2 hours longer. Discard bay leaf before serving.

This recipe yields 4 to 6 servings.

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