Middle Creek Venison Roast

ThunderStick300MAG · 10-25-2007, 10:04 PM

3 lbs. top round roast
Flour
2 tablespoons cooking oil
Pepper
1 clove garlic
1 envelope onion-mushroom soup mix
5 large carrots, cut into bite-sized chunks
5 potatoes with skin, quartered
1 tablespoon cornstarh
Roll roast in flour. Heat oil in Dutch oven and brown roast on all sides in hot oil. Sprinkle roast with pepper. (The soup mix provides all the salt necessary.) Add garlic and contents of soup envelope to pot along with 2 cups of hot water. Cover pot and simmer over hot coals until meat is nearly tender, from 1 1/2 2 hrs. Turn roast twice during cooking. Add vegetables and simmer another 30 min. Thicken sauce with cornstarch dissolved in 1/2 cup cold water. Stir and heat until gravy is thick. Serve on huge platter with sprigs of parsley for garnish. SERVES: 4-5

10-25-2007, 10:04 PM	#1
ThunderStick300MAG V.I.P. Member Join Date: Jul 2007 Location: Wallburg, NC Posts: 177	Middle Creek Venison Roast 3 lbs. top round roast Flour 2 tablespoons cooking oil Pepper 1 clove garlic 1 envelope onion-mushroom soup mix 5 large carrots, cut into bite-sized chunks 5 potatoes with skin, quartered 1 tablespoon cornstarh Roll roast in flour. Heat oil in Dutch oven and brown roast on all sides in hot oil. Sprinkle roast with pepper. (The soup mix provides all the salt necessary.) Add garlic and contents of soup envelope to pot along with 2 cups of hot water. Cover pot and simmer over hot coals until meat is nearly tender, from 1 1/2 2 hrs. Turn roast twice during cooking. Add vegetables and simmer another 30 min. Thicken sauce with cornstarch dissolved in 1/2 cup cold water. Stir and heat until gravy is thick. Serve on huge platter with sprigs of parsley for garnish. SERVES: 4-5 __________________ There is a WORLD of difference in seeing the round hit a paper target and one that changes the targets expression. -->