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OHIO CLASSICS: FAVORITE VENISON RECIPES FROM THE BUCKEYE STATE
Fall-Off-The-Bone Venison Pot Roast
Leonard Zorz - Euclid, Ohio
Course:Main Entrée
Servings:6-8
Ingredients & Instructions:
Bone-in or boneless venison roast
Montreal steak seasoning
2 tablespoons vegetable oil
2 cups chopped white onion
1 large tomato sliced
2 cups white wine
½ cup venison stock
3 bay leaves
1 teaspoon dried thyme
1 pound bay carrots peeled and cut
1 pound baby red potatoes peeled and cut
½ pound small white onions
2 tablespoons cornstarch
Salt and pepper
Chopped fresh parsley for garnish
Heat oven to 300. Season venison roast liberally with Montreal steak seasoning. In large, heavy-bottomed Dutch oven that has a tight sealing lid, heat oil over medium-high heat. When oil is hot, not smoking add roast and brown thoroughly on all sides. When venison is properly seared, remove Dutch oven from stove and drain any excess oil. Add onion, tomato, 2 cups of the wine, the stock, bay leaves and thyme to Dutch oven; return to heat. When liquid comes to a full boil, cover Dutch oven and place in oven for 4 hours.
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