Middle Creek Venison Roast

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by ThunderStick300MAG, Oct 25, 2007.

  1. ThunderStick300MAG

    ThunderStick300MAG New Member

    Jul 6, 2007
    Wallburg, NC
    3 lbs. top round roast
    2 tablespoons cooking oil
    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
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