Saturday, November 22, 2008
Venison Pot Roast
I'm not a hunter, and I don't particularly like the idea of killing "Bambi." I also don't like the idea of killing cows but I eat beef.
Like the picture above, we know that venison has been a staple of the American Indian, pioneers, and military units, and anyone else who was required to live off the land in the past.
I live in Michigan, and here everyone is either a hunter or knows someone who is. If we don't keep the deer population down, the automobile accidents would be much higher. In this area of the country, chances are you will be served venison at some point; therefore, I've adjusted to the idea. I admit it's not my favorite meat, but since we're in the middle of hunting season here, I thought some of you might like this recipe. It's also good to note that venison is much leaner than beef and pork. It only contains 7 grams of fat per 3 ounce serving.
Venison Pot Roast:
3 T. all-purpose flour
1/2 t. salt
1/2 t. pepper
1 boneless shoulder of venison roast ( 3 pounds)
2 T. vegetable oil
1 c. apple juice or cider
1 c. beef broth
1 medium onion, sliced
1 t. dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2-in pieces
4 celery ribs, cut into 2-in. pieces
Combine the first three ingredients; rub over pot roast.
In a Dutch oven, brown roast on all sides in oil.
Add apple juice, broth, onion, thyme, and bay leaf.
Bring to a boil; then reduce heat. Cover and simmer for 2 hours.
Add potatoes, carrots, and celery; cover and simmer for 1 hour or until meat and vegetables are tender.
Discard bay leaf.
Thicken pan juices if desired.
YIELD: 6-8 servings
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories