Friday, November 5, 2010

What's For Dinner: Venison Pot Roast

Are you ready for another installment of "clean out the freezer"? For tonight's dish, I made a pot roast in the slow cooker with a venison roast from the freezer. To thaw the roast, I simply placed it in a bowl in the fridge for about 24 hours. Since venison is a fairly low-fat type of meat, it is important to sear the roast to retain the juices before cooking it in the slow cooker. As you can see from the image above, I went a little potato-crazy with my veggies -- I've suggested only using one potato in the recipe below; two were a little, uh, too much.

Venison Pot Roast (printer-friendly version)
makes two servings

3 lb venison roast
unbleached all-purpose flour
1 tablespoon olive oil
1 medium potato, peeled and cut into 1" cubes
1 cup baby carrots (or one cup chopped carrots)
1 cup chopped celery
1 1/2 cups organic vegetable broth
5 tablespoons homemade dried onion soup mix (see below for recipe)

1. Heat the olive oil in a large skillet over medium-high heat.
2. Sprinkle flour over each side of the venison roast.
3. Add the roast to the heated skillet and brown the roast on all sides.
4. Remove from the heat and place the roast in the bottom of a 4-quart slow cooker.
5. Add in the chopped potato, carrots, and celery.
6. Pour the veggie broth over the top of the meat and veggies.
7. Add in the dried onion soup mix.
8. Pour in the cream of mushroom soup.
9. Cook on low for 8-9 hours.
10. When ready to serve, remove the meat from the slow cooker and cut into slices.
11. Serve with the veggies.
12. To make the remaining broth into a gravy, add in a tablespoon of cornstarch and stir until thickened.

Dried Onion Soup Mix
makes about 5 tablespoons

1/4 cups dried minced onions
1 teaspoon onion powder
1/2 teaspoon dried parsley
1/8 teaspoon celery salt
1/8 teaspoon freshly ground black pepper

1. Combine all the ingredients in a bowl. Stir. Done!


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