Venison Pot Roast

Name: Venison Pot Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 liters beef broth; 57 grams butter, melted; 3 Tbsps canola oil; 397 grams can chicken broth; 2 eggs; 42 grams all-purpose flour; 4 garlic cloves, minced; 1 teaspoons ground ginger; 163 milliliters milk; 1 large onion, sliced; 0 teaspoons pepper; 1 teaspoons salt; 77 milliliters soy sauce; 1 kgs boneless shoulder venison roast; 79 milliliters water

Venison Pot Roast takes approximately 45 minutes from beginning to end. One portion of this dish contains about 81g of protein, 24g of fat, and a total of 593 calories. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, flour, soy sauce, and a few other things to make it today. It works well as a main course. If you like this recipe, you might also like recipes such as Venison Pot Roast with Vegetables, Deconstructed Venison Pot Roast, and Crock-Pot Venison Roast.

Instructions

In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Dutch Oven

For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil.

Ingredients you will need

Broth

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Bowl

Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender.

Ingredients you will need

Broth

Dough

Equipment you will use

Wooden Spoon

Colander

Drain; toss spaetzle with butter.

Ingredients you will need

Butter

Sprinkle with pepper and keep warm.

Ingredients you will need

Pepper

Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan.

Equipment you will use

Frying Pan

Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

Ingredients you will need

All Purpose Flour

Gravy