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Post by Whiskers on May 21, 2007 14:17:35 GMT -6
Venison Pot Roast
2-3 pound boneless venison roast 2 tablespoons cooking oil 2/3 cup tomato juice 1/2 cup finely chopped onion 1/2 cup finely chopped carrot 2 teaspoons beef bouillon 3 tablespoons flour 1/2 cup sour cream or plain yogurt
Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add juice, onion, carrot and bouillon. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Remove meat. To make a sauce, add water to juices to equal 2 cups of liquid. Stir flour into sour cream or yogurt. Stir into juices in pot. Cook and stir over medium heat until thickened and bubbly. Season to taste. Serves 4-5.
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