Venison Pot Roast And Gravy Recipes

Steps:

• In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

Steps:

• Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
• Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
• Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
• Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.

Steps:

• Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
• In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Steps:

• Remove any white membrane from roast. Put roast in a shyallow dish. Combine wine, onion, and seasonings, pour over roast. Cover and marinate in fridge 8 hours, turn occasionally.
• Remove roast from marinade, reserve marinade. Brown roast in Dutcxh oven. Insert meat thermometer, make sure it doesn't touch any fat or bone.Add marinade to roast, cover and bake at 350F for 2 hours or until temp reaches 170°F.
• Remove and discard bay leaf. Remove roast, reserving marinade. Combine flour and water, stir until smooth. Add flour mix to marinade, cook over med. stir constantly, until thick. Serve gravy with roast.

Steps:

• Rub garlic on roast.
• Put roast in a 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 soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
• It should cut with a fork when done.
• Serve roast, with veggies in a bowl and mashed potatoes.
• Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
• Add more if needed to thicken.