Food
Venison Pot Roast
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 to 6 servings.
Ingredients
2 pounds venison, either shoulder, rump, or neck (the less tender cuts)
flour for dredging
salt and pepper, to taste
1/2 cup water
1 bay leaf
Instructions
Roll the meat in seasoned flour and brown in a heavy iron pot. Add water and bay leaf and cover tightly, simmering over low heat until meat is tender, from 2 to 3 hours, depending on the cut. Add vegetables, such as turnips, onions, or carrots, during the last half hour.
I found about 1/2 tsp of thyme and oregano helps remove the wild taste for 2 lbs. It does not get rid of it, but leaves it with an aromatic taste and smell.