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Venison Pot Roast with Vegetables Recipe

   
 

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     Venison Pot Roast with Vegetables

Category   Entrees - Maindishes
Sub Category   None

Ingredients
One 3 or 4 pound venison roast
1/4 cup cubed salt pork or mild bacon
2 Tablespoons butter or margarine
1 1/2 cups hot water
1 cup apple cider
1 stalk celery, diced
1 Tablespoon chopped fresh parsley
1/4 teaspoon dried thyme, pulverized
1 teaspoon salt, plus about 1/2 teaspoon more for salting vegetables
 
1/4 teaspoon black pepper
6 whole carrots, peeled
6 whole small onions, peeled
6 whole medium potatoes, peeled

Instructions
Make several small slits in the roast, then lard by inserting cubes of salt pork into the cuts. Meanwhile heat butter in a Dutch oven, taking care not to burn the butter. Put larded meat into the Dutch oven and brown on all sides. Add hot water, cider, celery, parsley, thyme, salt and pepper. Cover and simmer gently over medium low heat until meat is tender, about 3 hours. Check frequently. If the liquid gets too low, add more water. About 1 hour before the meal is to be served (after the meat has been cooking for about 2 hours), add the carrots, onions and potatoes. Salt vegetables lightly. When vegetables are tender, transfer the meat to a large platter, surround it with the vegetables (or put them in a separate serving dish). Cover and keep hot while making gravy (Recipe Follows).
Gravy- Measure pot liquor and add enough water (if needed to make 4 cups. In the empty Dutch oven, put 6 Tablespoons butter and melt over medium high heat. When melted, Stir in 6 Tablespoons flour. Let flour cook until it browns a little, then our pot liquor back into the Dutch oven and stir constantly to blend. Continue stirring until the gravy thickens and becomes somewhat clear (not as clear as when made with cornstarch).


Originally Submitted
6/28/2012





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