Venison Pot Roast or Stew

This recipe is wonderful for preparation of a Broken Arrow Ranch venison chuck or rolled roast.

Pot Roast Ingredients
1 Broken Arrow Ranch venison roast, 2-4 lbs
(South Texas Antelope Chuck Roast or Wild Boar Shoulder Roast)
2 tblsp. flour
2 cloves garlic, minced
2 tblsp. brown sugar
1 tsp prepared mustard
1 tblsp. Worcestershire sauce
¼ cup vinegar or lemon juice
1 14 ½ oz can tomatoes
salt and pepper

Season roast with salt and pepper, roll in flour, & brown in 1 tblsp. oil in a hot skillet.

For Crock-Pot cooking:
Place in Crock-Pot, add remaining ingredients. Cover and cook on Low for 10-14 hours or till tender. When you think the roast is done, stick a fork into the roast and twist. If the roast is tender, the meat will twist out easily. If not—keep on cooking! The roast will be absolutely tender if you cook it long enough!

For cooking in the oven:
Preheat oven to 225 degrees F. Place the roast in a casserole dish or Dutch oven, add remaining ingredients. Cover and cook at 225 degrees F. for about 3-4 hours or until tender. Apply the “fork test” described above to be sure.

Venison Stew
This same recipe makes a wonderful venison stew with the addition of:
3 stalks celery, cut diagonally in 1-inch pieces
½ cup chopped onion
1 tblsp. chopped parsley
8-10 small potatoes

Use two pounds of Broken Arrow Ranch Venison Stew instead of roast.

Broken Arrow Ranch