Venison Pot Roast Recipe


1 Venison Shoulder Roast, with bone left in
Flour seasoned with salt and pepper
1 tablespoon cooking oil
1 package dry onion soup mix
4 tablespoons ground horseradish*
1/2 cup canned tomatoes
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 cup red wine
1 cup water
4 medium onions
4 carrots
4 potatoes

Roll roast in seasoned flour; brown in hot oil. Place in roaster and sprinkle with onion soup mix, horseradish, tomatoes, 1/2 tsp. salt and garlic powder. Add wine and water. Cover and cook very slowly (300-325 degrees F.) for 2 hours. Add vegetables and cook 45 minutes longer or until vegetables are done. Meat should fall off bone.

*I didn't have horseradish the first time I made it and it turned out fine without it

Venison Pot Roast

Copyright © 2007
All rights reserved