Venison Pot Roast
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 240. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 2- to 3-pound venison shoulder or rump roast
- 2 tablespoons cooking oil
- 1 6-ounce can (3/4 cup) tomato juice
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 2 teaspoons instant beef bouillon granules
- 3 tablespoons all-purpose flour
- 1/2 cup dairy sour cream or plain yogurt
- 4 cups hot cooked noodles
Instructions
- In a Dutch oven brown meat on all sides in oil. Drain fat. Stir in tomato juice, onion, carrot, and bouillon granules. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours or until meat is tender. Remove meat from pan.
- For sauce, add enough water to pan juices and vegetables to equal 2 cups. Return mixture to pan. Stir flour into sour cream or yogurt. Add to pan juices. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Season to taste. Slice venison thinly; spoon sauce over. Serve with noodles.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Gespickter Rehbraten mit Kloß.JPG" by Benreis; license: CC BY 3.0 (https://creativecommons.org/licenses/by/3.0); source: https://commons.wikimedia.org/wiki/File:Gespickter_Rehbraten_mit_Klo%C3%9F.JPG. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.