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VENISON POT ROAST WITH APPLE CIDER




Source of Recipe


Bluebonnet Venison Farms, San Antonio, TX


Recipe Introduction


The flavor of apples compliments wild game. This recipe uses apple cider to enhance the flavor of venison roast as well as provide some acidity for tenderizing.


List of Ingredients




3 pound (approx.) venison shoulder roast
3 tablespoons all-purpose flour
1 teaspoon salt, or to taste
1/2 teaspoon ground pepper
1/4 teaspoon allspice
2 tablespoons shortening
1 cup apple juice
1 cup bouillon
1 cup celery, 2" pieces
3 medium potatoes, quartered
4 carrots, cut in 3" pieces
1 teaspoon thyme

Recipe



Combine the flour salt, pepper, and allspice. Dredge meat in mixture, reserving excess flour. Brown the roast in the shortening. In a Dutch oven or crock pot, pour the apple juice and beef bouillon over the roast, cover, and cook slowly for 2 hours. If the meat is not tender enough, continue cooking until tenderized. Add the celery, potatoes, carrots, and thyme. Continue cooking for 30 minutes until vegetables are done. Remove the meat and vegetables to a warm platter. Add the reserved flour (and more if necessary) to the liquid in the pan to make a gravy for the roast. Additional beef bouillon may be added to the liquid to make more gravy.

Serves 6-8.