Recipe from Tara @ food.com
Photo by Jean Kathleen Wilson
Total Time: 4 hr, 15 min Prep Time: 15 min Cook Time: 4 hours
Servings: 4-6
Ingredients:
1 venison roast (to fit in small roasting pan)
1 large cooking onion, cut in large chunks
2 stalks celery, chopped in 3 inch lengths
5 carrots, peeled and cut in 3 inch lengths
1/4 cup cup soy sauce
1 t. Worcestershire sauce
1 T. HP steak sauce or A-1 Steak Sauce
1 garlic clove (crushed or minced)
2 bay leaves
1 garlic clove (crushed or minced)
2 bay leaves
1 t. onion powder
1/2 t. black pepper
2 bouillon cubes
1/2 t. oregano
1 pinch thyme (optional)
water to cover
Flour & milk for gravy
Directions:
- Rub garlic on roast.
- Put roast in small roasting pan with some onion under roast and some around it.
- Surround with carrots and celery.
- Fill pan with water just so the top of the roast is exposed.
- Add soy sauce, steak sauce, Worcestershire, bouillon & all spices, pouring over roast and in water – cover & bake at 300 degrees for 4 hours.
- It should cut with a fork when done.
- Serve roast with mashed potatoes and veggies in a bowl
- Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 T. flour well and gradually whisk into broth to make a gravy stirring constantly.