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Author Topic: Venison pot roast  (Read 349 times)
Vance G
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Location: Great Falls,Montana


« on: November 23, 2013, 11:51:57 PM »

I just had the first meal past tenderloins and this is about my favorite roast.  It is even good if all you have is beef!   I cooked a whole rump saddle so tomorrow morning the meaty bone will go in the soup kettle and after I eat another meal of meat and fixins, it all will become a pretty fine soup thickened with barley flower.

In a domed roasting pan place roast and generously drizzle meat and pan with olive oil.  Slice in carrots, onions, celery and potatoes to fit. 
place 4 bay leaves on roast. 
generously salt and pepper meat and vegetables
Pour one onion and one mushroom McCormick gravy mix on the roast. the size that make a cup of gravy.
Place in preheated 325F oven until roast is cooked to your liking. 
After done, take out roast and pour vegetables and gravy into bowl and allow meat to rest for 15 minutes if you can wait that long before slicing. 
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danno
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Location: Ludington, Michigan


« Reply #1 on: November 24, 2013, 10:22:36 AM »

I make something very similar with one change.  I add a small pork roast along with the deer meat
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Vance G
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Location: Great Falls,Montana


« Reply #2 on: November 24, 2013, 11:07:02 AM »

 A deerpiggin huh.  I grew up eating venison and early on knew that when it was gone we were going to spend the rest of the winter eating a greasy pig.  Pork is good, I just like venison better. 
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Moots
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Location: Gonzales LA (Southeastern Louisiana)


« Reply #3 on: November 24, 2013, 11:24:39 AM »

A deerpiggin huh.  I grew up eating venison and early on knew that when it was gone we were going to spend the rest of the winter eating a greasy pig.  Pork is good, I just like venison better. 


De gustibus non est disputandum   grin

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