Venison Pot Roast

9 ingredients
1 steps

Ingredients

  • 1 medium venison rump roast
  • salt to taste
  • pepper to taste
  • 1 clove garlic
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. all-purpose flour
  • 1/2 c. water
  • 1 large onion
  • 3 Tbsp. tomato paste

Directions

  1. 1
    The day before cooking, season venison thoroughly with salt and pepper. Stuff meat with garlic and refrigerate overnight. Brown venison in hot oil. Remove roast. Add flour and water, stirring constantly, to make a light brown roux. Add tomato paste and cook for 1 minute. Add onion and return to Dutch oven. Cover; cook slowly for 5 hours or until tender.

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