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Venison Pot Roast

by in Oct 1997
Venison Pot Roast
1 vote, 4.00 avg. rating (79% score)
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Yield: Makes 4 to 6 servings.

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  • 2 pounds venison, either shoulder, rump, or neck (the less tender cuts)
  • flour for dredging
  • salt and pepper, to taste
  • 1/2 cup water
  • 1 bay leaf


Roll the meat in seasoned flour and brown in a heavy iron pot. Add water and bay leaf and cover tightly, simmering over low heat until meat is tender, from 2 to 3 hours, depending on the cut. Add vegetables, such as turnips, onions, or carrots, during the last half hour.
Updated Wednesday, February 9th, 2005

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One Response to Venison Pot Roast

  1. Anonymous January 15, 2006 at 11:44 pm #

    I found about 1/2 tsp of thyme and oregano helps remove the wild taste for 2 lbs. It does not get rid of it, but leaves it with an aromatic taste and smell.

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