
Recipe information
Ingredients for - Venison Pot Roast with Vegetables
4. 1 boneless venison roast (3 to 4 pounds) -
6. 1 cup apple juice or cider -
11. 8 small potatoes, peeled -
12. 6 medium carrots, cut into 2-inch pieces -
13. 4 celery ribs, cut into 2-inch pieces -
How to cook deliciously - Venison Pot Roast with Vegetables
1. Stage
Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours.
2. Stage
Add the 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.