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 Post subject: Venison Pot Roast
PostPosted: 22 Sep 2006, 11:26 
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HATCHET MAN
HATCHET MAN
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Joined: 30 Aug 2006, 10:13
Posts: 1562
Location: The Withers of Wisconsin
I made this the other night and it turned out awesome.

One whole venison roast
Potatoes
Onions
Carrots
Celery
Beef Boullion
Salt
Pepper
Garlic Powder
Corn Meal

Put your venison in a roasting pan. (A crockpot works well for this also.) Season to taste with salt, pepper and garlic powder.

Cut potatos, onions, carrots and celery into large chunks and add to pan. Add 1-1/2 cups of beef boullion to the pan.

The venison can be thawed or frozen for this. I cook it in the oven in a roasting pan at 325 degrees until the meat reaches an internal temperature of 150 degrees. (For crockpot use you can cook on low or high, depending on your time frame.) While cooking, monitor the amount of liquid in the bottom of the pan and add to it if necessary.

When the meat reaches the desired temperature, remove from pan and let "rest" for 5-10 minutes before slicing. Remove vegetables to a serving dish, strain liquid and juices into a hot frying pan and whisk in corn meal to make your gravy the desired consistency. Whisk vigorously so as not to burn the gravy.

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