Venison Pot Roast Recipe
Ingredients
| Venison | 3 pound | |
| Garlic | 4 Clove (5gm) | |
| Sprinkling of black pepper | ||
| Oil | 2 Tablespoon | |
| Bay Leaf | 1 | |
| 1 rib celery, diced | ||
| Sage | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Beer | 1 Can (10oz) | |
| Potatoes | 4 | |
| Carrots | 4 | |
| Onions | 4 | |
| Parsley | 1 Tablespoon, chopped | |
Directions
MAKING
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.
SERVING
4) Sprinkle the chopped parsley on vegetables and serve.
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.
SERVING
4) Sprinkle the chopped parsley on vegetables and serve.
Chef
