Venison Pot Roast

Ohio's deer season, from mid-September through February, yields an abundance of venison meat. In addition, many Ohio butchers and specialty markets stock venison during the winter months. This pot roast recipe, from the Ohio Department of Natural Resources, is an excellent way to prepare your deer meat.

Prep Time: 4 hours, 00 minutes

Cook Time: 3 hours, 00 minutes

Ingredients:

• 1/3 cup Flour
• 1/2 tsp. Marjoram leaves
• 1/2 tsp. Thyme
• 1/2 tsp. Garlic Salt
• 1/4 tsp. Freshly ground pepper
• 2 1/2 to 3 lb. Venison roast
• 1 can French onion soup
• 1/2 cup Coffee
• 3 Tbsp. Cooking oil
• 1 Rutabaga, peeled and cut into bite-size chunks
• 4 Small turnips, cut up
• 4 Carrots, cut up
• 2 Parsnps, cut up
• 2 or 3 Stalks of celery, cut up
• 2 Medium onions, quartered

Preparation:

Preheat oven to 350 degrees. Combine first five ingredients in a large plastic bag and mix. Add the roast and shake to coat. Brown the roast on all sides in cooking oil in a Dutch oven. Add the rest of the flour mixture, the soup, and the coffee and stir until smooth and bubbly. Cover and bake for 1 to 1 1/2 hours. Add the vegetables and return to the oven. Bake for another 1 to 1 1/2 hours, until meat and vegetables are tender.

^{(recipe courtesy of the ODNR)}

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