VENISON POT ROAST
with APPLE CIDER
The flavor of apples compliments wild game. This recipe uses
apple cider to enhance the flavor of venison roast as well as provide
some acidity for tenderizing.
- 3 pound (approx.) venison shoulder roast
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon allspice
- 2 tablespoons shortening
- 1 cup apple juice
- 1 cup bouillon
- 1 cup celery, 2" pieces
- 3 medium potatoes, quartered
- 4 carrots, cut in 3" pieces
- 1 teaspoon thyme
Combine the flour salt, pepper, and allspice. Dredge meat in mixture,
reserving excess flour. Brown the roast in the shortening. In a Dutch
oven or crock pot, pour the apple juice and beef bouillon over the
roast, cover, and cook slowly for 2 hours. If the meat is not tender
enough, continue cooking until tenderized. Add the celery, potatoes,
carrots, and thyme. Continue cooking for 30 minutes until vegetables
are done. Remove the meat and vegetables to a warm platter. Add the
reserved flour (and more if necessary) to the liquid in the pan to
make a gravy for the roast. Additional beef bouillon may be added
to the liquid to make more gravy.
Source: Bluebonnet Venison Farms/ virtualcities.com
CROCKPOT HOT APPLE CIDER
- 1 gallon apple cider or juice
- 12 whole cloves
- 3 sticks cinnamon
- 2 whole nutmegs
- 2 large pieces crystallized ginger
Place all ingredients in crockpot. Heat on high for 2 hours,
and on low to keep warm until ready to serve. This makes
about 20 servings. Keep another batch ready to go in the
kitchen in a second crockpot or in a large pan on the
stove simmering at the lowest temperature.
Recipe submitted by: Brenda Hyde
Source: ChefMom.com
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