Mamma J's Venison Pot Roast
 
Ingredients:
Red Barn Venison Chuck Roast, 3” thick
2 tblsp. corn or canola oil
Pepper, to taste
1 envelope Lipton Onion Soup Mix

1 ¼ cups water

Potato Chunks and Carrot Chunks

 
Gravy
2 cups broth (liquid from cooked meat)
¼ cup flour
½ cup cold water
Directions:
Brown venison in oil and put in the pot of a pressure cooker. Add pepper, Lipton Onion Soup Mix, and water.Add potatoes and carrots. Cover, set control for 15 and cook for 50-55 minutes. If using an oven, cook in a covered pot or dutch oven at 225° F until tender, about 3-4 hours.
 
 
 
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