Venison Pot Roast
Make your wild-game dinner easy and delicious with this savory venison pot roast.
- 2-3 pound boneless venison roast
- 2 tablespoons cooking oil
- 2/3 cup tomato juice
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 2 teaspoons beef bouillon
- 3 tablespoons flour
1/2 cup sour cream or plain yogurt
Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add juice, onion, carrot and bouillon. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Remove meat. To make a sauce, add water to juices to equal 2 cups of liquid. Stir flour into sour cream or yogurt. Stir into juices in pot. Cook and stir over medium heat until thickened and bubbly. Season to taste. Serves 4-5.