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Venison Pot Roast (shoulder or lesser cut Roast) Recipe

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This recipe for Venison Pot Roast (shoulder or lesser cut Roast), by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clint Buchner

Category:
Category:

Ingredients:  
Ingredients:  
originally I had a shoulder Roast of Venison.....

Rub: brown sugar, Seasoned Salt, garlic, cumin, Chili powder - amounts depending on size of roast

Braising liquid: 2 can beer, liquid Smoke(optional) Beef Stock(one container)
to liquid add: thyme, basil, garlic, sage , rosemary,

Veggies - carrots, onions, green peppers taters, mushrooms

can of Cream of mushroom soup

package of bacon(maple bacon optional)

Directions:
Directions:
rub roast and let sit.

sear roast til browned on high heat in a pan or BBQ

fry chopped bacon in Roasting pan and place roast on top of bacon

set oven 375

braising liquid can be on the go already simmering with seasonings and when roast is seared and browned and placed on bacon pour over top
place in oven at 375 for 2 hours

add veggies and taters around roast
pour cream of mushroom soup on top of roast

cook at 375 one more hour or until tender.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
4 hours approx
Personal Notes:
Personal Notes:
the cream of mushroom soup doesn't quite make a gravy of the liquid, it is runny.
OR leave mushroom soup out and baste occasionally - then make traditional gravy afterwards

 

 

 

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