Post by Chris Miller on Nov 24, 2010 10:32:36 GMT -5
Venison
Venison Pot Roast
Ingredients:
3 - 5 pound chunk of boned meat from hind leg or neck of a deer 1 cup water
1 can beer 1 package dried onion soup mix
1 can cream of mushroom soup
1. On top of the stove, sear the meat in a deep, heavy, hot, oiled pot until all sides are browned. Add the beer, water, dried onion soup mix and cream of mushroom soup. Reduce the heat, cover and simmer for 3 to 4 hours.
2. Remove the meat from the pot and slice it thinly. Add water to the pot if needed to achiehe a smooth gravy. return the meat slices to the gravy and serve with mashed potatoes and a green salad.
Venison Pot Roast
Ingredients:
3 - 5 pound chunk of boned meat from hind leg or neck of a deer 1 cup water
1 can beer 1 package dried onion soup mix
1 can cream of mushroom soup
1. On top of the stove, sear the meat in a deep, heavy, hot, oiled pot until all sides are browned. Add the beer, water, dried onion soup mix and cream of mushroom soup. Reduce the heat, cover and simmer for 3 to 4 hours.
2. Remove the meat from the pot and slice it thinly. Add water to the pot if needed to achiehe a smooth gravy. return the meat slices to the gravy and serve with mashed potatoes and a green salad.