Roast Venison With Veggies

Oven baked roast venison with veggies is a great tasting one dish meal that's easy to prepare. If a deer roast isn't available, venison steak can be rolled up and tied.

An added bounus of using rolled up deer steak for this recipe is that seasonings, garlic or onion can be wrapped up inside the steak roll. That makes for some tasty eating!

Oven Roast Venison With Veggies

• 3 pounds of venison roast or steak
• 2 tablespoons cooking oil
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 medium onions
• 6 peeled carrots
• 4 peeled (or not) potatoes
• 4 ribs celery
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 can (2 cups) of beef broth

Preheat the oven to 325 degrees Fahrenheit. Season the venison with the salt and pepper, and coat it with flour. Heat a large ovenproof pan or dutch oven over medium high heat. Add the oil, and brown the venison roast on all sides. Remove the pan from the heat.

Chop all of the veggies into one inch pieces and place over the venison. Combine the soy sauce, Worcestershire sauce and beef broth, and pour into the pan. Cover the pan and place into the oven.

Bake the roast venison and veggies for three and one-half hours, or until the roast is tender. This recipe makes a fine meal for a cold, wintry day. Enjoy!

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