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Venison Pot Roast

This is tough because I've never really had a recipe for this. Feel free to improvise.


2 Tbsp Canola Oil

2 lbs Venison ( I usually use a hunk of shoulder or ham)

3 chopped Onions

2 crushed Garlic Cloves

1 Tbsp Worcestershire Sauce

3 Bay Leaves

1 tsp Oregano

Salt & Pepper

3 cups Water

Red Wine

7 peeled and chopped Potatoes

5 peeled and chopped Carrots

1 can Sweet Peas

2 chopped Celery stalks

1/4 AP Flour

1/4 cup cold Water


  1. Heat Oil in a Dutch Oven over MEDIUM-HIGH heat. Add Venison and brown the outside all over. Remove the meat.

  2. Reduce heat to MEDUIM. Add Onions, Garlic, Worcestershire Sauce, Bay Leaf, Oregano, Salt, Pepper, Wine and Water. Bring to a simmer and add the meat back in. Cover and cook for 2 hours or until the meat is tender.

  3. Add Potatoes, Carrots, Peas, Celery and cook until tender, about 45 minutes.

  4. Mix Flour and cold Water. Stir in to stew to thicken. Cook until it thickens. Remove bay Leaves and serve.

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