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Venison Pot Roast Recipe
|Venison roast||3 Pound|
|Garlic||4 Clove (20 gm)|
|Black pepper||To Taste (For Sprinkling)|
|Celery rib||1 , diced|
|Beer||1 Can (10 oz) (Imported, Chemical-Free, If Possible)|
|Chopped parsley||1 Tablespoon|
Calories 485 Calories from Fat 87
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 0.77 g3.8%
Trans Fat 0 g
Cholesterol 140 mg
Sodium 49.1 mg2%
Total Carbohydrates 41 g13.5%
Dietary Fiber 6.1 g24.3%
Sugars 7 g
Protein 59 g117.4%
Vitamin A 141.4% Vitamin C 67.5%
Calcium 7.1% Iron 10%
*Based on a 2000 Calorie diet
1) Insert the garlic cloves into the meat by poking tiny holes into the roast with a knife; season the meat with the pepper.
2) In a Dutch oven, heat oil and brown the meat evenly; slightly cool the pot, add the bay leaf, celery, sage, thyme and beer; cover and cook at 275 Deg F for 3 hrs.
3) Add the potatoes, carrots and onions and cook for further one hr or until the vegetables are soft; thicken the liquid with flour if required.
4) Sprinkle the chopped parsley on vegetables and serve.