Venison Pot Roast


Serves: 6
Total Calories: 972

Ingredients

1 boneless shoulder venison roast (3 to 4 pounds)
3 tablespoons vegetable oil
1 (14 1/2-ounce) can chicken broth
1/3 cup soy sauce
1 large onion, sliced
4 cloves garlic, minced
1/2 teaspoon ground ginger
SPAETZLE:
2 eggs
1/2 teaspoon salt
2-1/4 cups all-purpose flour
2/3 cup milk
2 quarts beef broth
1/4 cup butter or margarine, melted
1/8 teaspoon pepper
GRAVY:
1/3 cup water
1/3 cup all-purpose flour

Directions:

In a Dutch oven, brown roast in oil add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain toss spaetzle with butter. Sprinkle with pepper and keep warm. Remove roast to a serving platter and keep warm. Measure 3 cups pan juices return to pan. Combine water and flour stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast serve with spaetzle and gravy.

© Copyright Reiman Publications, 1993-1997

Nutritional Facts:

Serves: 6
Total Calories: 972
Calories from Fat: 181

This Venison Pot Roast recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.


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