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


  • 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.

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Submitted 6/13/05.
Source: My files
Submitted By: Linda Wilson
Venison Pot Roast