Venison Pot Roast Recipe – Redneck Soul Food

Venison Pot Roast Recipe

Venison Pot Roast

When I think of Soul Food, I think venison pot roast. Remember the homemade meals mom and grandma used to labor over for hours in the kitchen. This venison pot roast recipe filled the house for hours with the unmistakable aroma of love. These meals were the kind of meals childhood memories are made of and set the standards for the meals I eat today.

For me, Chicken fried venison with milk gravy, pheasant pot pie, turkey tamales and venison pot roast are foods that comfort my soul (Soul Food). These foods bring back memories of family and friends around the dinner table. We all love our childhood memories when it comes to food.

Our families today have extremely busy schedules and eat outside the home more than ever. Even fast food restaurant are now offering foods that resemble those home cooked meals of old. But nothing for me really stands up to redneck soul food. Food like braised elk short ribs, pan fried rabbit or duck jambalaya. And there is no better place to enjoy foods like these than on a cold, damp day in hunting camp. So next time your stuck in camp and waiting for the weather to clear think about enjoying a great home cooked meal and instead of beef or chicken substitute game meat. Cook it slow and let the flavors permeate the lodge and bring back some childhood memories of grandmas cooking. Here is a great venison pot roast recipe to try.


Venison Pot Roast Recipe

Ingredients:
2 lbs. venison round roast
1 tablespoon salt
1tablespoon of cracked black pepper
½ cup flour
1 tablespoon olive oil
¼ cup butter
1 cup diced onions
1 cup diced celery
1 cup diced carrots
2 cups diced potatoes
1 cup red wine
½ cup tomato paste
One bay leaf
1 quart brown gravy

Directions:
Now rub meat with olive oil, blend spices and flour, and rub meat with spice blend. Heat 4 quart pot and lightly brown your meat. Now add the butter and vegetables and sauté. Deglaze with red wine and add tomato paste, bay leaf and gravy. Bring to a boil. Cover and place in a 300 degree oven and cook until fork tender (approximately 3 hours).