Post by Whiskers on May 21, 2007 14:18:49 GMT -6
Pot Roast and Vegetables
2-3 pound boneless venison roast
2 tablespoons cooking oil
1/2 cup chopped onion
1 clove sliced garlic
2 teaspoons beef bouillon
Salt and pepper to taste
Peeled potatoes, carrots and onions
Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add onion, garlic, bouillon, salt and pepper. Pour in 1 to 2 cups water and cover. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Add vegetables cut into chunks for quicker cooking. Make sure vegetables are covered with broth or add enough water to cover. Allow vegetables to simmer in broth for 30 minutes.
2-3 pound boneless venison roast
2 tablespoons cooking oil
1/2 cup chopped onion
1 clove sliced garlic
2 teaspoons beef bouillon
Salt and pepper to taste
Peeled potatoes, carrots and onions
Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add onion, garlic, bouillon, salt and pepper. Pour in 1 to 2 cups water and cover. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Add vegetables cut into chunks for quicker cooking. Make sure vegetables are covered with broth or add enough water to cover. Allow vegetables to simmer in broth for 30 minutes.
