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    Big Game Pot Roast

    Source of Recipe


    Recipe Introduction

    Use the shoulder roast, rump roast, or bottom round from any big game for this classic pot roast.

    List of Ingredients

    • 1/3c. all purpose flour
    • 1t. dried basil leaves
    • 1/2t. dried marjoram leaves
    • 1/2t. dried thyme leaves
    • 1/2t. salt
    • 1/4t. pepper
    • 2 1/2-3lb. deer, antelope, elk, moose, or bear roast
    • 3T. oil
    • 1-10 1/2oz. can condensed French onion soup
    • 1/2c. water, broth or wine
    • 1 bay leaf
    • 1 rutabaga, peeled and cut into 1 inch cubes
    • 4-6 med. carrots, cut into 2 inch pieces
    • 3 stalks celery, cut into 2 inch pieces.


    1. Heat oven to 350. In large plastic food storage bag, combine flour, basil, marjoram, thyme, salt, and pepper; shake to mix.
    2. Add meat; shake to coat.
    3. In Dutch oven, brown meat on both sides in oil.
    4. Add remaining flour mixture, soup, water and bay leaf.
    5. Heat to boiling. Remove from heat; cover.
    6. Bake for 1 1/2hours. Add rutabaga, carrots, and celery.
    7. Recover. Bake until meat and vegetables are tender.
    8. 1 to 1 1/2 hours longer. Discard bay leaf before serving.




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