*I didn't have horseradish the first time I made it and it turned out fine without it
Ingredients
- 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
Directions
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.
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Submitted 6/13/05.
Source: My files
Submitted By: Linda Wilson
lwilson@gatecom.com
Venison Pot Roast