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Venison: Old Fashioned Venison Pot Roast

Source of Recipe


From "Deer & Fixings" by John and Denise Phillips



List of Ingredients



• One 5-pound venison chuck roast (3 inches thick)
  
• 2 Tbsp corn or canola oil
  
• Pepper, to taste
  
• 1 envelope Lipton Onion Soup mix
  
• 1¼ cups water
  






Instructions



1. Brown venison in oil and put in the pot of a pressure cooker. Add pepper, Lipton Onion Soup mix, and water. Cover; set control for 15 and cook for 50 to 55 minutes.
   
   
2. If using an oven, cook in a covered pot or Dutch oven at 225° F until tender, about 3 to 4 hours.
   
   Makes about 8 servings.
   
   ............
   
   Serve with:
   
   GRAVY
   
   • 2 cups broth (liquid from cooked meat)
   • ¼ cup flour
   • ½ cup cold water
   
   Add enough water to broth, if necessary, to measure 2 cups. Add cold water to flour, and mix with whisk until smooth. Gradually stir into broth. Cook over medium heat, stirring constantly, until gravy is smooth and thickened. Taste. Season with salt and pepper, if needed.