Venison Pot Roast II

Recipe Ingredients

1/3 cup	20g / 0.7oz	All-purpose flour
1 teaspoon	5ml	Dried basil leaves
1/2 teaspoon	2.5ml	Dried marjoram leaves
1/2 teaspoon	2.5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 1/2 lbs	1135g / 40oz	Big game - (to 3)
3 tablespoons	45ml	Vegetable oil
1		Condensed French onion soup - (10 1/2 oz)
1/2 cup	118ml	Water, broth, or wine
1		Bay leaf
1		Rutabaga - peeled, and
		Cut into 1" cubes
4		Carrots - (to 6) - cut 2" pieces (medium)
3		Celery stalks - cut 2" pieces

Recipe Instructions

Select a chuck roast or comparable cut for this recipe.

Heat oven to 350 degrees. In large plastic food storage bag, combine flour, basil, marjoram, thyme, salt, and pepper: shake to mix. Add meat; shake to coat.

In Dutch oven brown meat on both sides in oil. Add remaining flour mixture, soup, water, and bay leaf. Heat to boiling. Remove from heat; cover. Bake for 1 1/2 hours.

Add rutabaga, carrots and celery. Recover. Bake until meat and vegetables are tender, 1 to 1 1/2 hours longer. Discard bay leaf before serving.

This recipe yields 4 to 6 servings.

Source:
The Virtual Rod And Gun Club at http://www.rodandgunclub.com

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