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VENISON ROAST #2




Source of Recipe


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The average sized family will have their venison roasts cut in 3 1/2 to 4 pound sizes by the processors. After a venison roast of this size has been removed from the freezer and thawed dredge with flour and brown on all sides in hot fat. Season with salt and pepper to taste and also add 1/2 teaspoon of paprika. Actually the paprika is optional according to family tastes. Add 3/4 cup of water, one stalk of celery and one small onion both finely chopped, one sliced uncooked carrot, and six or eight small sized uncooked peeled potatoes Instead of the water many prefer to use a small can of tomatoes. Cover and cook slowly until the deer meat is really tender.

It may be necessary to add small amounts of liquid during the cooking process. Most people find this venison roast recipe more tasteful where a can of tomatoes is used for the liquid instead of plain water.