Even folks who claim not to like venison always ask for seconds! Going to be making one this way this weekend for my brother who is visiting from out of state and put in a specific request for me to prepare the dish.
My all-time favorite venison roast recipe -
Start by putting a couple of tablespoons of cooking oil in your Dutch oven. Heat it up on a range top burner. Sear all sides of the roast in the hot oil. Remove roast and pour off excess oil.
Place roast back in the Dutch oven and put your favorite mix of pot roast veggies in. I prefer potatoes, carrots, onions, green pepper, and celery, myself. (I always have the veggies cleaned and cut into the size that I want before searing the meat, obviously!)
Drizzle some Soy sauce liberally over the meat and veggies. Don't ask me how much Soy sauce because I never measure it. I would guess that it is at least several tablespoons; I just know when it looks right to me.
Pour in about 1/3 cup water (a bit less if you like the final product a touch drier, a bit more if you want to have lots of liquid to spoon over the roast slices and/or as a sort of gravy for the potatoes).
Put the cover on the Dutch oven and place into a preheated 375 degree oven. I usually let it set that way for a half hour or so and then turn the oven down to 325 degrees. Should be done to perfection in another hour and a half to two hours, depending on the size of the roast.
Two side notes -
First, be careful when removing the Dutch oven lid; I've gotten pretty close to burning myself from the steam escaping, so be forewarned! Also, from experience, the final product seems to benefit from putting in enough veggies around and on top of the roast to come as close as possible to totally filling the Dutch oven. I don't know if that is because of leaving as little open air space in the Dutch oven, or what the deal is, you'll just have to trust me on this!
I have corrected my incredibly stupid error - Soy Sauce is the secret ingredient, NOT Worcestershire sauce as originally stated by me! Severe brain cramp while typing original post. Good Lord!!
I hope that anybody who was going to try my roast recipe that I posted down in the Recipe Forum will see this in time. Please go and re-read the recipe before starting.
I suffered some sort of massive brain cramp while typing out the original recipe and have just now gone and edited in the needed correction.
My apologies to anybody who doesn't see this in time and tries to prepare it according to the original. (If you ARE reading this too late, please let me know how it turned out; maybe it won't be as bad as I fear and will give me another variation to try, myself!)
Once again, sorry for any inconvenience this may have caused; can't believe that I could be so stupid. Sheesh.