Return to Content

Venison Pot Roast

by in Oct 1997
Venison Pot Roast
2 votes, 3.50 avg. rating (72% score)
Print Friendly

Yield: Makes 4 to 6 servings.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 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

Instructions:

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
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

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.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111