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Old Fashioned Venison Pot Roast


Ingredients
5 lb. Venison Chuck Roast
2 tblsp. corn or canola oil
Pepper, to taste
1 envelope Lipton Onion Soup Mix
1 ¼ cups water

Brown venison in oil and put in the pot of a pressure cooker. Add pepper, Lipton Onion Soup Mix, and water. Cover, set control for 15 and cook for 50-55 minutes. If using an oven, cook in a covered pot or dutch oven at 225° F until tender, about 3-4 hours.

About 8 Servings

Gravy
2 cups broth (liquid from cooked meat)
¼ cup flour
½ cup cold water

Add enough water to broth, if necessary to measure 2 cups. Add cold water to flour and mix with whisk until smooth. Gradually stir into broth. Cook over medium heat, stirring constantly, until gravy is smooth and thickened. Taste. Season with salt and pepper, if needed.

Deer & Fixings by John & Denise Phillips